Kuih Dahlia

Light and crumbly, these cookies taste great every time you make them! This Kuih Dahlia recipe is shared by home cook Leah, a working mum who loves to bake for her daughter and family. In collaboration with Ribena Singapore, we present to you her lovely Kuih Dahlia recipe. Busy working parents would love this recipe as it is effortless to make and looks incredible!

Kuih Dahlia cookies also known as biskut semperit are butter cookies that are made in the shape of a dahlia flower and is served during festive occasions such as Hari Raya. This year she personalised it with her favourite colours and enhanced the flavour with Ribena blackcurrant cordial.

Home cook Leah shares that this is a must-have dish for her family when they break fast as they can prepare it ahead of time and her daughter loves it. To make these lovely dahlia cookies, the essential tool you'll need is the shape maker. For bite-sized cookies, fill the shape maker 3/4 full and press out the shape. In this recipe, Ribena blackcurrant cordial is added to give it a delicate flavour. It's also used to replace some of the sugar, making it much healthier for everyone to eat. Your family and friends will love how it looks and taste!

These easy, melt in your mouth cookies are perfect to break fast with! Personalise them to any colour you desire and decorate them with silver balls, sliced cherries or simply anything you love.  Spend quality time with your family and fun making these lovely Kuih Dahlias together! Here's wishing everyone Selamat Aidilfitri! 😀

Have a recipe that you would love to share with us? Send it to us at  https://www.sharefood.sg/submit-your-recipe/!

Grab the full recipe below now!

Kuih Dahlia

Print Recipe

Light and crumbly, these cookies taste great every time you make them! This Kuih Dahlia recipe is shared by home cook Leah, a working mum who loves to bake for her daughter and family. In collaboration with Ribena Singapore, we present to you her lovely Kuih Dahlia recipe. Busy working parents would love this recipe as it is effortless to make and looks incredible!

• CuisineDessert, Chinese, Malay

Servings	Prep Time
40 pieces	40 minutes

Cook Time

20 minutes

Servings Prep Time 40 pieces 40 minutes

Cook Time 20 minutes

Kuih Dahlia Print Recipe Light and crumbly, these cookies taste great every time you make them! This Kuih Dahlia recipe is shared by home cook Leah, a working mum who loves to bake for her daughter and family. In collaboration with Ribena Singapore, we present to you her lovely Kuih Dahlia recipe. Busy working parents would love this recipe as it is effortless to make and looks incredible! CuisineDessert, Chinese, Malay Servings Prep Time 40 pieces 40 minutes Cook Time 20 minutes Servings Prep Time 40 pieces 40 minutes Cook Time 20 minutes

Ingredients

• 250 g Planta margarine
• 1 egg
• 250 g castor sugar
• 1 tsp vanilla essence
• 50 ml ribena blackcurrant cordial
• 580 g plain flour
• 8 drops purple colouring
• 8 drops pink colouring
• 1 packet silver balls for cookie decorations

Instructions

Step 1: Prepare the cookie dough

1. In a mixing bowl, add planta, egg, castor sugar, vanilla essence and Ribena blackcurrant cordial. Use a wooden spoon and mix for 10 - 15 minutes till it is well combined.
2. Add flour and use hands to knead for 10 - 15 minutes. The cookie dough is ready when the dough forms and is able to hold together.
3. Halve the dough and transfer one of them into another mixing bowl.
4. Add purple colouring into 1 of the dough and pink colouring into the other. Knead till colours are mixed evenly.

Step 2: Prepare to bake

1. Preheat the oven to 160 degree Celsius.
2. Transfer the cookie dough to the dahlia shape maker.
3. Line the baking tray with baking paper. Press the dough out from the shape maker and decorate it with silver balls.
4. Transfer to the oven and bake for 20 minutes.

Step 3: Set aside to cool and it is ready to serve

1. Remove the cookies from the oven and set it aside to cool. Best to store it in an airtight container to keep it light and crumbly!

Recipe adapted from Leah

Don’t forget to like and subscribe to Share Food Singapore!