Ketupat Cookies

Recipe by

QL Omega Eggs

Preparation time20 minutes

Cooking time60 minutes

Makes60 cookies

220 g butter, softened

100 g icing sugar

2QL Omega Eggs

240 g flour + extra for flouring the surface

120 g cornflour

30 gground almond

1 tbsp pandan emulco

Cream butter until light then add the icing sugar and beat until fluffy. Add in the QL Omega Eggs one at a time and mix well.
In a separate bowl, mix together the flour, cornflour and almond flour. Fold the flour mixture into the butter mixture until all is mixed well.
Place the dough onto a lightly floured surface and knead until the dough holds together.
Divide dough into two. Place a piece of dough into a bowl and knead in pandan emulco.
Divide the 2 dough into 3 pieces each.
Roll each piece of dough on a well-floured surface to 5-inch squares.
Make 2 sets of 3-layered dough, starting with the plain dough then the pandan. Repeat this step until the dough is all used up. Wrap the dough with a plastic wrap and chill in the refrigerator for 20 minutes.
Cut the dough lengthwise to about ½ inch on both sets of dough, form the first layer by placing a pandan strip on top of the vanilla strip, then the vanilla strip on top of the pandan strip, and lastly the pandan strip on top of the vanilla strip.
Make a third layer in reverse order, creating a checkerboard pattern. Repeat process with the remaining dough. Wrap each log with plastic wrap and refrigerate for 30 minutes.
Cut each log into slices of ¼-inch thickness and place on a prepared baking sheet.
Bake in a preheated oven at 160°C for 10 -12 minutes or until light golden.