Kueh Makmur (Using Butter Method)

These have been in my list to do item for quite some time.  Yesterday night decided to try doing it.  Very happy it turn out well, quite nicely clipped to form leaf shape.  Thank you Catherine Han for sharing your recipe.

Recipe shared by Catherine

Ingredients:

300g plain flour

150g cake flour

1 tsp baking powder

250g chilled unsalted butter (cubed)

2 egg yolks

1 tsp vanilla essence

Few drop of green food colouring (optional)

1/4 tsp salt

1 tbsp full cream milk powder

1 tsp emplex (can be omitted if you do not want preservative in your bake)

6 tbsp cold water

Filling: (mix well together)

200g chopped/ grounded roasted peanut

80g castor sugar

2 tbsp shortening

Method:

1. Sift flours, baking powder, emplex and full cream milk powder together. Then add salt.

2. Cut butter into cubes and rub into the flour till like bread crumb formed.

3. Mix egg yolks, vanilla essence, green food colouring and water together. Beat well.

4. Gradually pour the egg mixture into the flour mixture and mix well into soft dough formed.

5. Leave in fridge for 30mins before use.

6. Wrap 10g of dough and 1/2tsp mixed fillings and shape into leaf shape, pinch with a saw edge clipper to get the leaf ceins.

7. Bake at 150deg for 30 mins. Cool completely before dusting with icing sugar.

Note: Emplex is an emulsifierto increase the strength of the dough. It keeps the cookies crispy and last longer.