These cookies made their appearance during festive seasons but they are now available all year round during Chinese New Year, Idul Fitri, Diwali and Christmas.
They are basically butter cookies that are light, crumbly and literally melt in your mouth. Daisy Cookies are just so pretty laid on a plate. There are few variations of Daisy Cookies, what make it different is the combination of ingredients used, some use condensed milk, dry milk or custard powder but my recipe below does not use those.
This lovely shape was obtained using a special mold but if unavailable, a cookie press will be the best option.
Special care is required for lifting the cookies from the baking sheet since it was extremely delicate.
DAISY COOKIES/BISKUT DAHLIA
Yield : 50-55 cookies
145 g softened butter
60 g icing sugar
115 g corn flour
100 g all purpose flour
1/2 tsp vanilla extract
glace cherries for decoration
Cream butter, vanilla and sugar until well combined. Do beat too long.
Gradually mix in corn flour and all purpose flour to form into soft dough.
Using daisy cookies mold or cookies press fitted with star nozzle, press cookies onto baking pan.
Decorate as desired and bake for 20 minutes @ 160 C.
Leave in the pan for 5 minutes, gently transfer cookies onto rack to cool.
When completely cool, store in an airtight container.
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