Chocolate Semperit Cookies Recipe - Classic Malaysian Butter Cookies
Chocolate Semperit Cookies: Malaysian Butter Cookie Classic
These Chocolate Semperit Cookies are a beloved Malaysian festive treat with their distinctive piped shape and melt-in-your-mouth texture. The combination of butter, custard flour and cocoa powder creates a uniquely rich flavor that's perfect with tea or as sweet gifts during Raya. Our recipe simplifies the traditional method while keeping that signature crumbly texture.
Unlike regular cookies, Semperit uses a cookie press or piping bag to create beautiful shapes. The dough might seem soft at first, but our pro tips will help you achieve the perfect consistency for piping. These keep well in airtight containers, making them ideal for bake-ahead holiday preparations!
Chocolate Semperit Cookies Recipe
Ingredients
- 340g butter (1½ cups)
- 200g caster sugar (1 cup)
- 1 egg yolk (grade A)
- 25g cocoa powder (¼ cup)
- 180g wheat flour (1½ cups)
- 120g custard flour (1 cup)
- 1 tsp vanilla essence
Note: For best results, use high-fat butter like Golden Churn. Custard flour gives the signature Semperit texture - don't substitute with plain flour.
Equipment
- Electric mixer
- Semperit cookie press or piping bag
- Baking trays
- Parchment paper
- Sieve
Tip: Read reviews of the best mixers for cookie dough if you need a powerful mixer for consistent results.
Step-by-Step Instructions
1. Cream Butter & Sugar
Using an electric mixer, beat butter and caster sugar until pale and fluffy (about 5 minutes). This creates air pockets for lighter cookies. Scrape down sides occasionally.
2. Add Wet Ingredients
Mix in egg yolk and vanilla essence until fully incorporated. The yolk adds richness while helping bind the dough.
3. Sift Dry Ingredients
In a separate bowl, sift together wheat flour, custard flour and cocoa powder. Sifting prevents lumps and aerates the mixture.
4. Combine Gradually
Add dry ingredients to butter mixture in 3 batches, mixing on low speed until just combined after each addition. Overmixing develops gluten.
5. Adjust Consistency
If dough feels too soft for piping (common in Malaysia's humidity), add 2 tbsp wheat flour and knead gently until manageable.
6. Shape Cookies
Fill cookie press with dough and pipe onto parchment-lined trays. Alternatively, use piping bag with star tip for ridged shapes.
7. Bake
Bake at 160°C for 15-18 minutes until firm but not browned. They'll harden slightly upon cooling.
Pro Tips for Perfect Semperit
Butter Temperature
Use slightly softened butter (18-20°C) - too cold won't cream properly, too warm makes greasy dough. Test by pressing - it should yield slightly.
Cookie Press Hack
Chill filled cookie press for 10 minutes if dough gets too soft. The cold metal helps maintain shape during piping.
Storage Secrets
Store between layers of greaseproof paper in airtight containers. Flavors develop fully after 24 hours!
Frequently Asked Questions
Can I omit custard flour?
Custard flour gives Semperit its distinctive texture. Substitute with ¾ cup cornflour + ¼ cup wheat flour if unavailable, but texture will differ.
Why are my cookies spreading?
Usually caused by: 1) Butter too soft 2) Oven not preheated 3) Overcrowded tray. Chill shaped cookies for 15 minutes before baking if needed.
How long do they keep?
2 weeks at room temperature in airtight containers, or freeze unbaked dough for up to 3 months. Thaw in fridge before piping.
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For consistent baking results, check our mixer reviews to find equipment that handles thick cookie dough perfectly.
