Kueh semprit is a popular Malay cookie that is made with butter, flour, and sugar. It is typically shaped into small flowers and baked until golden brown. Kueh semprit can be filled with a variety of fillings, such as kaya jam, coconut jam, or chocolate ganache.
This recipe for kueh semprit with durian filling is a delicious and unique twist on the classic cookie. The durian filling adds a rich and flavorful creaminess to the kueh semprit.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup white sugar
- 1 egg yolk
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup durian puree
Instructions:
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg yolk.
- Gradually add the flour and salt, mixing until just combined.
- Divide the dough in half.
- To one half of the dough, add the durian puree and mix well.
- Shape the dough into small balls, about 1 inch in diameter.
- Place the balls of dough on a baking sheet lined with parchment paper.
- Using a fork, press down on the centre of each ball of dough to create a flower shape.
- Bake the kueh semprit in a preheated oven at 350 degrees Fahrenheit for 15-20 minutes, or until they are golden brown.
- Let the kueh semprit cool completely before storing them in an airtight container.
Tips:
- If the durian puree is too thick, you can thin it out with a little bit of milk or water.
- If you don’t have a flower-shaped cookie press, you can use a regular fork to press down on the centre of each ball of dough.
- Be careful not to overbake the kueh semprit, or they will become dry and hard.
- Kueh semprit can be stored in an airtight container for up to a week.
Note: If you are unable to find durian puree, you can make your own by blending fresh durian flesh until smooth.
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