Kuih Semperit is Malaysia’s answer to the Scottish butter cookie: it became known as semperit because the Malay chef mispronounced ‘shortbread’. Others point to Indonesia as its origin. It is usually shaped into either the dahlia flower pattern or round biscuits with a ridged, serrated surface. Other name for this biscuit: Biskut Bunga Dahlia.
This recipe was first published in Flavours magazine.