7 cookie recipes for Hari Raya
TO Datin Munira M. Salinger, baking for Hari Raya has always had a special significance. During the season, her family would gather around to bake the cookies and it was a combined effort from three-generations of her family. It was during those times that the young ones would be inducted in the finer skills of cookie-making; in addition to sharing recipes.
Here are 7 cookie recipes from Munira that you can try out this Raya:
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 cookie is named after the semolina flour it is made with – the term ‘suji’ is Malay for semolina. Taste- and looks-wise, it is similar to the English or Scottish shortbread fingers – one can only guess at its origin. Other names for this cookie: Sugee cookie and sooji biscuit.
A traditional favourite among Malay and Nonya families, it is popular for its melt-in-the-mouth quality. It can be made from sago flour or tapioca flour. Traditionally shaped using a multi-petal cutter and decorated by raising pinched strips using a jabit, a pincer with serrated ends. Other names for this cookie: Tapioca flour cookie, coconut cookie, kopiah, koah, koah lau huay.
A long-lasting and crunchy sweet treat that needs no refrigeration, it is often served during Syawal, the Raya month. The glassy exterior is a result of being dried i the sun over several days but this effect can now be achieved using a food drier or dehydrator. Popular in Terengganu, Pahang and Johor and northern states like Kedah. Other name for this treat: Beleda Kering.
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.
The story goes that this 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.
These recipes first appeared in the Flavours magazine.