In the 1970s and 80s, there were hardly any bake stores in Singapore. The best cookies money could buy were butter cookies that came in a tin. They used to cost about $5.00 each large tin and I would save up to buy them.
My mum loves them too, so she would get them for every new year and birthday. That was the best treat ever.
To this day, people still love these butter cookies, including my kids. They will polish up a whole tin in 10 minutes and I’d wonder where those fats go.
Here’s a nice, simple version that you can bake. They make great Chinese New Year bakes.
120g Plain Flour, sifted
60g Almond Meal
1 pinch of salt
3 tsp Rum/Whisky
1 tsp Vanilla essence
- Preheat oven at 180 degrees Celsius.
- Cream butter and sugar until light and fluffy.
- Add the egg and mix until emulsified.
- Add in the almond meal and flour.
- Incorporate the salt, rum and vanilla essence.
- Style using a large star nozzle.
- Bake for 10 minutes on a medium to high shelf until golden brown.
- When cooled, dip in chocolate or any garnish as desired.