Swiss Tart Strawberry Recipe - Easy Malaysian Butter Cookies

🍓

Swiss Tart Strawberry: Buttery Malaysian Cookies

These Swiss Tart Strawberry cookies are a beloved Malaysian teatime classic that combines buttery richness with sweet strawberry jam. Unlike complicated pastries, this recipe uses simple ingredients and requires no special equipment - just a wooden spoon and your hands! Perfect for beginners and seasoned bakers alike.

The magic lies in the perfect balance of cornflour and wheat flour, creating that signature melt-in-your-mouth texture. The strawberry filling adds pockets of fruity sweetness that complement the buttery base beautifully. Follow our easy steps for foolproof results every time!

🥄

Swiss Tart Strawberry Recipe

Ingredients

  • 250g buttercup (or unsalted butter)
  • 85g icing sugar (gula aising)
  • 170g wheat flour (tepung gandum)
  • 170g cornflour (tepung jagung)
  • 1 tsp vanilla essence
  • 4 tbsp chocolate rice
  • Strawberry filling (jam or ready-made tart filling)

Note: For best results, use cold butter straight from the fridge. Malaysian buttercup brand gives authentic flavor but any good quality butter works.

Equipment

  • Mixing bowl
  • Wooden spoon (senduk kayu)
  • Open star piping tip (or samperit mould)
  • Piping bag (optional)
  • Baking tray
  • Oven

Tip: Read reviews of the best ovens and mixers if you need to upgrade your baking tools.

👩‍🍳

Step-by-Step Instructions

1. Preheat Oven

Preheat your oven to 160°C (320°F). This ensures even baking from the moment your cookies go in.

2. Cream Butter & Sugar

Using a wooden spoon, mix butter and icing sugar until well combined. No need for electric mixer - the traditional way works perfectly!

3. Add Vanilla

Mix in vanilla essence until fully incorporated. This adds depth to the buttery flavor.

4. Combine Dry Ingredients

Sift in wheat flour and cornflour together. Mix gently until a soft dough forms. The cornflour creates that signature melt-in-mouth texture.

5. Shape the Cookies

Using an open star piping tip or samperit mould, shape the dough into small rosettes or your preferred shape on a baking tray.

6. Add Filling & Chocolate Rice

Pipe or spoon strawberry filling onto each cookie. Sprinkle with chocolate rice for extra texture and flavor.

7. Bake to Perfection

Bake for 20 minutes or until the edges turn golden brown. Baking time may vary slightly depending on your oven.

💡

Pro Tips for Perfect Swiss Tarts

Dough Consistency

If dough is too soft, chill for 30 minutes before piping. This prevents spreading during baking.

Filling Options

Use thick strawberry jam or ready-made tart filling. For homemade filling, cook down strawberries with sugar until thickened.

Baking Technique

Rotate tray halfway for even browning. Cookies continue to firm up as they cool on the tray.

❓

Frequently Asked Questions

Can I use margarine instead of butter?

Butter gives the best flavor and texture. Margarine will work but results will be less rich and may spread more.

How should I store these cookies?

Keep in an airtight container at room temperature for up to 2 weeks. The strawberry filling may soften over time.

Can I make these without piping?

Absolutely! Roll dough into balls and press thumb to create indentations for the filling. Or use cookie cutters.

🍪 Tried This Recipe?

Share your cookie creations with us!

For more baking inspiration, check out our oven and mixer reviews to find your perfect baking tools.