I hear this comment a lot whenever I baked something nice. Although the comment sounded kind of nasty, it doesn't really bother me. And I will usually respond to this comment with a grin and say nothing.
I know... This is how a growing but weight-conscious 11-year-old saying "I like your food" to me as I watch the the delicious food diminish rapidly.
Once again, I heard this comment when I baked these gula Melaka cookies. This time, I didn't smile and say nothing. Instead, I was like "YES!!!" with a sense of victory! I was ecstatic because I found the BEST gula Melaka cookies!
YES! These are the BEST Gula Melaka Butter Cookies!!!These butter cookies are crispy with delectable coconut and gula Melaka taste.VERY NICE!!!
I'm excited because I have found not just one but TWO really good gula Melaka cookies recipes.
Unlike a gula Melaka cookies recipe at here, both of my recipes are fuss-free with short lists of standard baking ingredients. I promise. There won't be uncommon ingredients such as potato starch and coconut cream powder in my recipes!
Plus, my cookies have a significant amount of coconuty-gula-Melaka taste and fragrance. So my gula Melaka cookies are sweet but not too sweet. If you think that my gula Melaka cookies are still too sweet for you, I think you shouldn't bake these cookies... Simply because a gula Melaka cookie can't have too little gula Melaka in it!
Prior creating my recipes, I actually did some research via online and found that several well-reviewed crispy coconut cookies recipes such as here and here. Interestingly, these recipes are pretty generic containing:
- 120g (1/2 cup) soft butter
- 200g (1 cup) caster sugar
- 1 egg
- 260g (1 3/4 cup) self raising flour
- 1 pinch salt
- 100g (1 cup) fine desiccated coconut
After several trial baking, I like to conclude that I found TWO really good crispy Gula Melaka Cookies recipes.
Recipe ONE: My BEST Crispy Gula Melaka Butter Cookies
Recipe ONE: My BEST Crispy Gula Melaka Butter Cookies
They are buttery crispy coconuty with heavenly gula Melaka taste.YUMMY!!!
Recipe TWO: My BEST Crispy Gula Melaka CookiesThese dairy-free cookies are made with coconut oil, not butter. Since the coconut taste from the melted coconut oil (not the tasteless liquid coconut oil) in these cookies is strong enough, I don't even have to add desiccated coconut into these cookies.
More Crispy Gula Melaka Cookies!These dairy free cookies are made with coconut oil, not butter.
They are very delicious and very easy to bake! Just mix-roll-and-bake.
These cookies might look ordinary but their taste is pretty extraordinary!We were like "Oooh!" when we first tasted these cookies.
Besides these cookies, I have also tested other recipes. The other gula Melaka cookies are just ok resulting the cookies from the above two recipes to be way outstanding than the others.
These are the vegan gula Melaka cookies that I tried baking...
They are ok but I reckon the first two crispy gula Melaka cookies are much better!
Wanna bake these yummy gula Melaka cookies? Watch my videos and you will see that these cookies are very easy to bake with short lists of standard baking ingredients. Both cookie doughs are soft but not sticky and easy to handle.
Like these cookies?
Although I'm not very good with Chinese language, I'm 100% confident that the Chinese words "香脆" (meaning crispy and fragrant) are the best words to describe these yummy gula Melaka cookies.If you like these crispy fragrant yummy cookies recipes, please "LIKE" and "FOLLOW" me.
Despite my busy working mom schedule and the current depressing Melbourne Covid situation, I have been trying my best to share at least one recipe in every one or two weeks and so every LIKE, SHARE and FOLLOW from you are great motivation for me.
Please LIKE, SHARE and FOLLOW me
at either my Facebook at here or here or my Instagram @zoebakeforhappykids and thank you so much for your support!Here are the recipes.Recipe One: My BEST Crispy Gula Melaka Butter Cookies
Makes about 32 4-cm cookies
50g (1/2 cup) fine desiccated coconut
60g (1/4 cup) unsalted butter, soften at room temperature
50g finely chopped gula Melaka - already reduced, original crispy coconut cookies recipe was 100g!
1 egg yolk, 17g at room temperature
75g (1/2 cup) plain / all purpose flour
1/2 tsp baking powder
1/2 tsp salt
extra plain / all purpose flour, for dusting and rollingmelted coconut oil or vegetable oil for brushingextra roughly chopped Gula Melaka to decorate, if desired and it's really nice if you do this!
Preheat oven to 180°C/350ºF. Line baking trays with baking paper.
Spread desiccated coconut on one baking tray and bake for 3 mins or until fragrant and the edges of the desiccated coconut are golden. Set aside to cool slightly.
Combine butter and the finely chopped gula Melaka in a large mixing bowl and beat until fluffy and mostly combined. It's ok if small bits and pieces of the gula Melaka are not completely incorporated into the mixture. Add egg yolk and beat until combined.
Sift flour, baking powder and salt into the butter mixture. Use a spoon or spatula to mix until mixture forms a pliable dough. Do not knead or over handle the mixture.
Dust rolling pin and non stick surfaces (like baking paper) with flour if required. Use the rolling pin to roll cookie dough to about 1 cm thick. Use cookie cutters to cut into simple shapes with 4 cm diameter. Transfer and arrange the cut dough onto the prepared baking tray with about 1-2 cm apart. Gather scraps and continue to roll and cut out dough until the dough is used up.
Use a fine brush to lightly brush the top of the cookie dough with melted coconut oil or vegetable oil. Decorate the cookies with a small pinch of roughly chopped gula Melaka if desired and press lightly and gently to push the sugar slightly into the dough.
Bake for 12 mins depending on the size and shape of the cookies, swapping the trays around halfway through baking or until thoroughly baked with a nice golden brown color. Baking duration may vary slightly due to the size and the shape of the cookies. It is important to ensure that the cookies are thoroughly baked so that they will be nice and crispy. Allow cookies to cool slightly on the tray for about 10-15 mins, then transfer to racks to cool completely.
Serve and enjoy munching these yummy cookies. Store any uneaten cookies in an airtight container at room temperature for up 2 weeks.
Recipe Two: My BEST Crispy Gula Melaka Cookies with Coconut oil and NO desiccated coconut
Makes about 22 4-cm cookies
60g (1/4 cup) solid coconut oil, melted and cooled slightly - Please do not use the tasteless liquid coconut oil!
50g finely chopped Gula Melaka
1 egg yolk, 17g at room temperature
100g (2/3 cup) plain / all purpose flour
3/4 tsp baking powder
1/2 tsp salt
Preheat oven to 180°C/350ºF. Line baking trays with baking paper.
Combine coconut oil and gula Melaka in a large mixing bowl and mix vigorously until mostly combined. It's ok if small bits and pieces of the gula Melaka are not completely incorporated into the mixture. Add egg yolk and beat until combined.
Sift flour, baking powder and salt into the coconut oil mixture. Use a spoon or spatula to mix until mixture forms a pliable dough. Do not knead or over handle the mixture.
Divide cookie dough into about 22 small portions. Use the palm of your hands to roll each portion into smooth balls. Arrange the rolled dough onto the prepared baking tray with about 1-2 cm apart. Use a fork to imprint some line design onto each dough and also flatten it slightly. Please work and shape these cookies quickly if you are living in a cold climate as the coconut oil in the dough will solidified fast causing the cookie dough to harden very quickly in cold climate.
Bake for 15 mins, swapping the trays around halfway through baking or until thoroughly baked with a nice golden brown color. Baking duration may vary slightly due to the different oven used and also the varying size of the cookies. It is important to ensure that the cookies are thoroughly baked so that they will be nice and crispy. Allow cookies to cool slightly on the tray for about 10-15 mins, then transfer to racks to cool completely.
Serve and enjoy munching these yummy cookies. Store any uneaten cookies in an airtight container at room temperature for up 2 weeks.
Happy Baking!Please support me and like me at Facebook...
