OTHER BAKES - Cookies/Biscuits/Bars/Crackers/Scones
Pandan Butter Cookies
December 09, 2017
| Recipe by Bake with Paws
Scroll to the bottom of the page for "PRINT RECIPE" ⬇
After successfully baking my Crispy Butter Cookies, I rebaked this Pandan Butter Cookies with the improved recipe. This Pandan Butter Cookies Recipe is quite similar to the Crispy Butter Cookies but with added pandan paste.
If you like to try Crispy Butter Cookies, please click here for the recipe.
HOW TO GET LIGHT, CRUMBLY AND CRISPY COOKIES:
BUTTER
When the recipe asks for room temperature butter, it refers to soft and pliable butter, but not looks shinny or greasy. It is still cool to touch and easy to spread. During creaming stage of butter and sugar, it will create air pockets in the butter and will yield light cookies or bakes. If the butter is warm, it will not create air pockets and make your cookies harder.
The best way to get room temperature butter is to cut the butter (from refrigerator) into chunks. Leave it outside room temperature (my tropical climate here is around 28 - 30 C) for 15 minutes or until you can get an indent when you press with your finger.
Creaming Butter and Sugar process has to be done slowly at low medium speed and not more than medium speed or the butter will heat up.
FLOUR
Cake Flour has a lower protein content and make the cookies a bit softer. All purposed flour make the cookies more crispy as it content more protein.
OVEN TEMPERATURE AND BAKING TIME
Do note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.
How To Make Crispy Pandan Butter Cookies
Yields: Approximately 80 cookies
INGREDIENTS:
250g butter (salted), room temperature
80g caster sugar ( I used organic brown sugar, blend in food processor to get the fine sugar)
2 egg yolks (from large eggs)
7 - 9 tsp pandan paste (concentrated pandan juice), it is better to use the 4th night or 5th night.
300g all purpose flour or cake flour
1 tsp sea salt
2 1/4 tsp baking powder (I used Bob's Red Mill, Double Acting Baking Powder)
Utensils:
Baking trays
Piping bag
Open star nozzle #21 (The open star piping tip pipes out a tighter shape with lower ridges that hold it's shape better through baking than the close star tip)
METHOD:
- Preheat oven to 150C (top and bottom heat). Line the baking tray with parchment paper. Set aside.
- Sift flour and baking powder into a bowl and stir in salt. Set aside.
- In a bowl of electric mixer, beat together butter and brown sugar until fluffy with the paddle attachment at medium speed. Add in egg yolks and beat till well combine. Then add in pandan paste one teaspoon at a time. Beat until well incorporated.
- At low speed, gradually add in flour mixture and mix until form a smooth dough.
- Transfer the dough to a pipping bag fitted with an open star nozzle and pipe cookie dough into ring shape on the lined baking tray.
- Transfer to fridge and let it chill for about 15 - 30 minutes. This will help it hold its shape during baking.
- Bake in a preheated oven for 20 minutes, or until cookies are crispy.
- Let cool on baking tray for 5 minutes before transferring to a wire rack to cool completely. Store in airtight container.
Hi I'd like to give your recipe a go. If I were to substitute pandan juice with pandan extract, how many tsp would you think is needed? (The color I can get with a dab of food coloring.) Thanks!
ReplyDeleteHi there,
ReplyDeleteI am so sorry for the late response as I have overlooked. Thank you for dropping by.
I never used pandan extract in all my baking. I use only natural pandan juice or paste. I am not too sure the quantity to be used. You may want to add minimum quantity first and gradually add in to get the colour and taste you like?
Thanks:)
Hi Ally,
DeleteThank you for your comments. Unfortunately, I have accidentally deleted from here. However, I managed to read it from my email. Apologies for this.
Your comment:
Hi Yeanley, is there any way to prevent the dough out of shape? I notice it sort of melted and shape lari. Also, may I know the tip you use?
My answer:
May I know which recipe have you tried? Recipe 1 or 2? Baking powder from Recipe 2 causes the dough to rise. You can omit the baking powder like recipe 1. But, the cookies will not be that crispy. I used Open Star Tip #21.
Happy Baking:)
Hi Ally, You may try to chill the cookies in fridge for 30 minutes after piping to hold the shape before baking.
DeleteHi yeanley, I tried recipe 2 and noticed that the cookie melts in the oven and didn't retain its shape. Also the cookie ended up as a soft cookie. Baking powder used was clabber girl. What is the consistency of the dough when you piped this?
ReplyDeleteHi there,
DeleteThank you for trying the recipe. I am sorry to learn this. The dough is quite soft and you will be able to pipe it easily. Did you measure the ingredients correctly? Sound like a lot butter used in your dough. It melts easily is because the butter ratio is the same or more than flour. The cookies is soft is because too much water added. Please use very concentrated or thick pandan juice too.
Thanks:)
Mine did not turn out good at all :(
ReplyDeleteSorry to hear this.. May I know what happened?
DeleteHi.. May i know if i can use Recipe 1 ingredient amount but just add one egg so that it becomes Recipe 2?
ReplyDeleteFor my first try, just wanted to use a smaller portion of ingredients..
Hi Charlene,
DeleteThank you for dropping by. You can try that. But, I am not sure if 1 egg will be too much for Recipe 1. I guess it think it should be ok..
Cheers & happy baking :)
Hi may i know why is there an egg added in recipe 2??but recipe 1 no egg?
ReplyDeleteHi there,
DeleteThanks for asking. I was comparing the result of with and without egg. With egg added gave me that crunchy light cookie as I mentioned in my above post.
Cheers:)
North indians won’t know what pandan is.so please let us know what is it.
ReplyDeleteHi, Thank you for asking.
DeletePandan leaf is screwpine leaf. It is used widely in South Asian and Southeast Asian cooking as a flavoring.
Please click here or google for Pandan.
https://en.wikipedia.org/wiki/Pandanus_amaryllifolius
Cheers :)
Hi,
ReplyDeleteI'm planning to bake these tomorrow. Just wondering how did you make your own concentrated homemade pandan juice?
I just bought some pandan leaves and am planning to blend it with a blender. Can you share with me on how much water did you put in for your homemade pandan juice? and also the process of making your homemade pandan juice?
Thanks!
Hi Liying,
DeleteSorry for late response. Blogger just changed the comment format and I did not see your comment earlier. The pandan juice that I used was from a very concentrated that left over from making pandan cake.
Pandan Juice Recipe
Ingredients:
20 pandan leaves (screw-pined leaves)
200 ml - 250 ml water
Method:
Chop pandan leaves into chunks, pop in a food processor and add boil water. Blend till fine.
Place pandan leaves in a muslin bag and squeeze out the juice. If you don’t have a muslin bag, just use your clean hand to squeeze out the juice through a sieve. If you like your pandan juice to be more concentrate, leave the pandan juice in the fridge for 3 - 5 nights. The chlorophyll will sink. The longer the better.
Pour away the top layer. Use the concentrated pandan juice in the bottom.
Notes: If you are in the rush then use less water. Some processor work with little water.
Cheers :)
Hi! U used to have butter cookies recipe here but not anymore. Any chances of u putting it up back?
ReplyDeleteHi, I cleaned up my posts and took out the recipes that I find not so good. I will post a new recipe which is better. But, please give some time.
DeleteBelow is the recipe that I shared before:
Made about 4 dozens of cookies
INGREDIENTS:
454 gm of unsalted butter
200g sugar
1 large egg
1 teaspoon vanilla
510g plain flour
pinch of salt
METHOD:
1. In a large mixing bowl, beat together butter and sugar until fluffy. Add egg and vanilla and mix until combined. Add the pinch of salt and slowly add in the flour, mixing until the cookie dough comes together.
2. Preheat oven to 350 degrees (177 C).
3. Using a cookie press or a large pastry bag fitted with a closed star tip, pipe cookie dough into ring shapes.
4. Bake for 5-10 minutes, or until the edges have just started to turn a golden brown.
5. Let cool on cookie sheet for 5 minutes and then transfer to a wire cooling rack.
Hi Yeanley, if I were to substitute the concentrated pandan juice with pandan powder, how much do you reckon I should use? Thanks
ReplyDeleteHi Glory, thank you for your interest in this recipe. I never used pandan powder in cookies before so I am not too sure. It is very much depend on the concentration of your pandan powder. Maybe you should add 1 tsp at a time until you get the desire colour and taste.
DeleteCheers :)
Hi, May I know which flour you are using.
ReplyDeleteHi, Thank you for your interest in this recipe.
DeleteI usually used all purpose flour.
Happy New Year!
Cheers :)
I love pandan and really wanted to love these, but they were way too salty. I double and triple checked that I was supposed to use salted butter and 1ts of sea salt and wish I had followed my instincts and used one or the other. Had to throw it all away. Maybe I will try the recipe again with less salt and unsalted butter someday but right now just so disappointed.
ReplyDeleteHi, thank you for trying this recipe. The saltiness is personal and feel free to adjust it according to your taste. The recipe is just a guideline.
DeleteCheers and have a good day.