Onde-Onde Cookies

Ingredients (A)
280g butter
180g caster sugar
1/2 tsp salt
50g milk powder
40g egg yolk (from 2-3 eggs)
1/2 tsp vanilla essence
1/2 tbsp. pandan paste

Ingredients (B)
80g ground Almond
30g desiccated coconut

Ingredients (C)
360g Top flour
30g glutinous rice flour

Topping
20g coconut oil (more as desired)
200g butterscotch chips
60g gula melaka ~ grated
50g desiccated coconut

Method

1. In stand mixer, place ingredients (A) into the mixing bowl & beat on speed 3 till the butter light & fluffy
2. Add ingredients (B) into butter batter & beat till well combined.  Sieve in ingredients (C) & beat till dough forms.  Wrap the dough in a clingwrap & chill for an hour
3. Remove the cookie dough & set in room temp for 3 mins till dough softens (Note: If dough still hard & crumbly, add in 1 tbsp. of milk & knead gently.  Repeat this step till the dough become pliable)
4. Roll the dough with rolling pin about 3-4cm thickness.  Use a tart cutter & cut out the shape of each cookies.  Transfer the cookies to baking tray lined with parchment paper.
5. Bake cookies in a preheated oven @150 deg C for 18-20 mins.  Allow cookies to cool for 5 mins before transfer to the wire rack to cool completely.

Topping Prepare

• In a microwave use a safe bowl add in butterscotch chips & coconut oil.  Heat it up for 20 sec or more & stir the mixture till well melted.

Assemble

• Scoop a spoonful of melted butterscotch onto the cookies.  Decorate 1/2 cookies with gula melaka & the other half with desiccated coconut
• Leave it in room temperature till the butterscotch harden & ready to be eaten.  Store the cookies in air tight container.