Kuih Semperit (Custard Butter Cookies): 6 Steps To Make This Traditional Kuih Raya That's Delicious!

Hello, foodies! What have you been doing lately? We have two more weeks to go before the Circuit Breaker ends on 1st June 2020. That can only mean that you have plenty of time to try loads of different recipes. Hari Raya Aidilfitri is just around the corner and you can use your time to make some homemade cookies. Today’s traditional kuih Raya recipe is: Kuih Semperit! Or, sometimes known as, Biskut Bunga Dahlia.

Make Some Kuih Semperit To Ring In The Raya Festive Spirit At Home

Traditionally eaten and served during Hari Raya Aidilfitri, these custard butter cookies are absolutely delicious. Their melt-in-your-mouth texture makes us want to empty a whole jar of it real quick. Perfect for snacking during tea time, or at Raya parties, learn how to make these cookies with this recipe below to impress everyone you know. Let’s get baking!

Ingredients:

170g unsalted butter
140g castor sugar
300g plain flour
40g custard powder
1 tsp vanilla essence
1 egg yolk
Glazed red cherries or any preferred topping for decoration

Step 1: Using an electric mixer with a paddle, cream butter and caster sugar on medium speed until light and fluffy. Add egg yolk and vanilla essence.

Step 2: In a separate mixing bowl, combine flour and custard powder. Add about 3/4 of the flour mixture to the butter mixture to form a soft dough.

Step 3: Fill the dough into a flower semperit maker. Press gently and create dahlia-shaped flower. (Note: If dough is too soft to hold its shape, add a little more flour. Successful extrusion depends on the texture of dough and size of petal in mould.)

Step 4: Place a tiny piece of cherry in the centre of the flower and press down lightly.

Step 5: Continue until all dough is used up. Add butter if dough becomes dry and will not extrude properly.

Step 6: Bake in preheated oven at 180°C for about 20 minutes or until lightly browned.