Biskut Berlian

There are various versions of this cookie, which got its fancy name from the sparkling sugar decoration on top. The base can be a butter cookie, or in this case, coconut cookie dough. If pink sugar is used, one would call it biskut delima tumpah (literally, scattered rubies biscuit), and if green sugar is used, it would be scattered emeralds! Other names for this biscuit: Biskut permata, biskut kelapa delima, Delima Tumpah

This recipe was first published in Flavours magazine.

Print Recipe
Servings
130pieces
Servings
130pieces
Print Recipe
Servings
130pieces
Servings
130pieces
Ingredients
Servings: pieces
Units:
Instructions
To make dough:
  1. Using an electric mixer with a paddle, cream butter and sugar on medium speed until light and fluffy. Add eggs to the mixture and combine well. Sift flour into a separate mixing bowl and add custard powder and coconut. Mix to form a soft dough.
To shape:
  1. Roll out dough between sheets of greaseproof paper to about 3/4cm thickness and cut into desired shapes using a cookie cutter.
To coat with sugar:
  1. Add a few drops of red colouring (for rubies version) to coarse sugar and mix well. Omit this step for the berlian (diamond) version.
  2. Using a knife or spatula, lift the cookie and dip that surface into coloured sugar to coat. Place cookie on baking tray with sugared side up. Repeat until dough is used up.
To bake:
  1. Preheat oven to 180°C. Bake cookies for about 20 minutes, or until lightly browned.

Tags: , ,

Leave a Reply

Your email address will not be published. Required fields are marked *