Ingredients
| 190g all-purpose flour | |
| 2g baking powder (approximately ½ teaspoon) | |
| 1g salt (approximately ¼ teaspoon) | |
| 115g unsalted butter, room temperature | |
| 200g granulated sugar | |
| 2 large eggs | |
| 10ml pandan extract (to make green cookies) or 10g ube extract (to make purple cookies) | |
| 60g icing sugar, for rolling |
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Instructions
| 1. | Heat the oven to 175°C. Line a baking sheet with baking paper. |
| 2. | In a medium bowl, whisk together the flour, baking powder and salt. Set it aside. |
| 3. | In a large bowl, cream together the butter and granulated sugar until light and fluffy, about 5 minutes. |
| 4. | Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. |
| 5. | Mix in the pandan extract or ube extract until evenly combined. |
| 6. | Gradually add the dry ingredients to the wet ingredients, mixing just until combined. |
| 7. | Chill the dough in the fridge for about 30 minutes to make it easier to handle. |
| 8. | After chilling, scoop tablespoons of dough (about 15-20g) and roll them into balls. |
| 9. | Roll each ball in icing sugar until fully coated. |
| 10. | Place on the prepared baking sheet, spacing them about 5cm apart. |
| 11. | Bake for 10-12 minutes, or until the edges are set and the cookies have a crinkled appearance. |
| 12. | Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. |
Food and recipe styling Kenji Yoshitsuka /Â Photography Tony Nyberg