Updated: Jun 20, 2018
Written by Junru Tan.
During the last day of the Muslim holy month of Ramadan, people return to their roots and head home for a celebration with family, extended family and friends.
After a whole month of fasting, it’s a time of much merriment so treat yourself to the taste of home with sweet homely dishes. Welcome the spirit of Hari Raya by sharing delicious treats with traditional favourites like pineapple tart, TAPAK kuda Nutella and chocolate chip cookies.
Not sure where to start? Scroll down for some quick and easy recipes and start cooking!
1. Almond London Cookies
Made up of three parts–a while toasted almond, crispy biscuit and chocolate coating–these nutty treats are usually topped with chopped almonds, sprinkles or white chocolate.
Recipe by Su-Yin
Makes approximately 80 cookies
• 125g unsalted butter, softened
• 75g icing sugar
• 1 egg yolk
• 200g plain flour
• 25g rice flour
• 300 toasted whole almonds (toasting is optional!)
• 100g chopped nuts
• 400g dark chocolate
Sift the plain flour and rice flour into a medium-sized bowl. Set aside.
Cream the butter and icing sugar mixture at medium speed until it turns pale and fluffy.
Add the egg yolk, and mix until just combined.
Add the sifted flour mixture in two parts, mixing well after each addition to form a cohesive dough.
Take a small piece of dough (approximately the size of a marble (~1.5cm diameter)) and flatten it slightly. Wrap the dough around the almond, forming into a cylinder or round ball.
Place the wrapped almond on a baking tray lined with baking paper.
Repeat with the remaining dough and almonds, until all the dough is used up.
Bake in a 175’C preheated oven for 20 minutes, until slightly golden.
Cool the baked cookies on a wire rack. Once cooled, place each cookie in a small paper case.
Melt the chocolate in a double boiler.
Using a teaspoon, spoon the melted chocolate over each cookie.
Sprinkle the tops of each cookie with chopped nuts/sprinkles/melted white chocolate.
Once the chocolate has set – eat! You may prefer to place the cookies in the refrigerator to speed up the setting process if you live in hot climates.
2. Nutella Horse Shoe Cake / Kek Tapak Kuda Nutella
Tapak Kuda is a sponge cake roll filled with chocolate like Nutella. It’s a good option for tea time or for serving guests at any time of day. This chocolatey dessert is sure to be a big hit in many households, especially for the sweet tooth or Nutella fanatics.
Recipe by Epicurean Escapism.
Makes 2 rolls
2 egg whites
115 grams castor sugar
1⁄2 tablespoon ovalette
55 grams cake flour
1⁄2 teaspoon baking powder
70 grams melted butter
1 teaspoon vanilla essence
1⁄2 teaspoon chocolate emulco
Whisk eggs, sugar and ovalette at a low speed, then on medium for about 8-10 mins, until thick and fluffy.
Add in flour and baking powder, and beat until combined well. Mix in the melted butter and vanilla essence.
Divide the batter into two, and add chocolate emulco to one half. Pour the chocolate batter evenly into a lined and greased 10-inch square pan.
Scoop the plain batter into a piping bag, and pipe the plain batter evenly over the chocolate batter, being careful not to mix the two.
Bake in a preheated oven at 180°C for 20-25 mins (mine was done in 15mins).
Cool slightly, then remove cake from pan. Spread Nutella over the chocolate side while it’s still warm.
Cut the cake into two, and gently fold over lengthwise.
3. Corn Flakes Chocolate Almond Thumbprint Cookies
Makes 25 cookies.
Chocolate and Corn Flakes Coating
180 g Baking chocolate
60 g Kellogg’s Corn Flakes, toasted and crushed
Cream together the butter and sugar until pale and light.
Mix in the vanilla essence, then the ground almond.
Sift together the plain flour and baking powder, then fold into the butter mixture until combined.
Shape dough into rounds of 8 g each.
Make an indentation in the centre of each cookie by press down with the thumb.
Bake at 170°C for 15 – 18 minutes until golden. Cool.
Melt the baking chocolate. In a separate bowl, combine the chopped nuts and the crushed Corn Flakes. Dip each cookie in the chocolate and coat with the nuts and corn flakes mixture. When the chocolate has set, store the cookies in an airtight container.
4. Dahlia Butter Cookies / Kuih Semperit
Dahlia cookies, also known as cherry cookies or butter cookies, make their appearance during festive seasons. Aside from being pleasing to the eye, these cookies are also light and crumbly, crispy and literally melt in your mouth.
Recipe by Baby Sumo, adapted from Joyce
Makes 90 Cookies
125g butter, softened at room temperature
70g icing sugar
170g plain flour
20g custard flour
1 egg yolk
1/4 tsp rose essence (or vanilla extract)
1 tsp broken cherries
Preheat oven to 150°C (no fan). Sift the plain flour, custard flour and cornflour in a large bowl. Line 2 baking trays with greaseproof paper.
Using an electric mixer, cream the butter and icing sugar for about 5 minutes, until light and fluffy. Add in egg yolk, and rose essence (or vanilla), and mix until combined.
Add in the flour (from Step 1) and mix until you get a soft dough. Turn off the machine.
Using the piping nozzle, pipe out the dough on to the tray. See video for instructions - pipe the dough out then twist to "cut".
Decorate with a piece of cherry in the centre. Press lightly.
Bake in preheated oven for 22-24 minutes, the cookies should not be browned when it's done.
Cool in pan for 2-3 minutes, remove cookies and cool completely on wire rack. Store in airtight container.
5. Corn Flakes Teh Tarik Cookie
Craving for something sweet after your meal? With these delightfully tasty Corn Flakes Teh Tarik Cookies, you can enjoy your favourite tea beverage anytime and anywhere.
Makes approximately 18 cookies
20g Icing sugar, sifted
10g Egg yolk
10g Kuning telur
⅛ tsp Vanilla essence
80g Plain flour
¼ tsp Baking powder
30g 3-in-1 teh tarik powder
1 Egg White, beaten
30g Kellogg’s Corn Flakes, crushed
Cream together the butter and icing sugar.
Add the egg yolk and vanilla essence, creaming until well combined.
Sift together the plain flour, baking powder and the tarik powder, then fold the sifted mixture into the butter mixture.
Roll out the dough to about 5 mm thickness, between two sheets of plastic. Chill the dough for at least 30 minutes or until it is firm.
Cut out dough with a round cookie cutter about 4 cm in diameter and lay the dough rounds onto a baking tray lined with parchment paper.
Brush the tops of the cookies with egg white and top with crushed Kellogg’s Corn Flakes.
Bake at 170oC for 15 minutes or until golden brown. Cool on a cooling rack and store in an airtight container.
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