Biskut Datin

It is believed that this recipe came from a Datin who was the wife of a Selangor state minister in the 1980s. A cross between biscuit and cake, it is filled with pineapple jam and baked in a paper cupcake case folded into two. Other name for this biscuit: Biskut Mak Datin.

This recipe was first published in Flavours magazine.

Print Recipe
Servings
150pieces
Cook Time
20minutes
Servings
150pieces
Cook Time
20minutes
Print Recipe
Servings
150pieces
Cook Time
20minutes
Servings
150pieces
Cook Time
20minutes
Ingredients
Servings: pieces
Units:
Instructions
To make cookies:
  1. Using an electric mixer with a paddle, cream butter and sugar on medium speed until light and fluffy.
  2. Add eggs, one at a time, on low speed. Add condensed milk and vanilla essence. Gradually add sifted flour and mix on low speed to combine. Turn out onto a clean work top and knead until smooth.
  3. Roll out dough to 3mm thickness. Cut into 2cm diameter circles or roll into small balls.
  4. Put dough in a cupcake case and flatten a little. Put a 1/4 teaspoon of pineapple jam in the centre of dough. Fold the cupcake paper over into a semicircle and press edges.
  5. Adjust size of dough ball and quantity of jam if dough or jam spreads beyond the paper case.
To bake:
  1. Preheat oven at 180°C. Place the cookies 1cm apart on a baking tray. Bake for about 20 minutes or until lightly browned

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