These traditional Ant Nest Cookies (Biskut Sarang Semut) are beloved Malaysian tea-time treats with their distinctive crumbly texture and decorative chocolate rice topping that resembles ant eggs. The combination of butter, custard powder and corn flour creates melt-in-your-mouth cookies that are perfect for festive occasions like Raya or simple family gatherings.
Unlike complicated pastries, this recipe requires no special skills – just simple mixing and baking. The name comes from the traditional method of grating the dough to create a nest-like texture, though our modern version uses an easier scooping method.
Table of Content
Ant Nest Cookies Recipe
Ingredients
Ingredient A
- 250g butter or margarine
- 100g icing sugar
Ingredient B
- 1 egg yolk (grade A)
- 1 tsp vanilla essence
Ingredient C (sifted)
- 200g wheat flour
- 100g corn flour
- 150g custard powder
Decoration
- Chocolate rice/sprinkles
Equipment
- Mixing bowls
- Electric mixer
- Spatula
- Sieve
- Baking tray
- Paper cups (small)
- Grater (optional)
Step-by-Step Instructions
1. Cream Butter & Sugar
Using an electric mixer, beat Ingredient A (butter/margarine and icing sugar) until light and fluffy (about 3-5 minutes). This creates air pockets for a lighter texture.
2. Add Wet Ingredients
Mix in Ingredient B (egg yolk and vanilla essence) until fully incorporated. Scrape down the sides of the bowl to ensure even mixing.
3. Incorporate Dry Ingredients
Gradually fold in the sifted Ingredient C (flours and custard powder) using a spatula. Mix until just combined – overmixing will make tough cookies.
4. Prepare Dough
Transfer dough to another bowl and grate using the large holes of a grater (traditional method) or simply scoop with a spoon for easier version.
5. Shape & Decorate
Place small paper cups on baking tray. Scoop grated dough into cups and sprinkle generously with chocolate rice or decorative sprinkles.
6. Bake
Bake in preheated oven at 160°C for 20 minutes or until edges turn golden brown. The low temperature ensures even baking without burning.
7. Cool & Store
Let cookies cool completely in the paper cups before transferring to airtight containers. They’ll crisp up further as they cool.
Pro Tips for Perfect Ant Nest Cookies
Butter Matters
For best flavor, use good quality butter (like Golden Churn). Margarine works but gives less rich flavor. Ensure it’s softened at room temperature for easy creaming.
Texture Secrets
The custard powder and corn flour combination creates the signature melt-in-mouth texture. Don’t substitute with plain flour or texture will change.
Baking Wisdom
Oven temperatures vary – bake a test batch first. Cookies should be pale golden at edges when done. They continue cooking slightly after removed from oven.
Frequently Asked Questions
Can I skip the grating step?
Yes! The traditional grating method creates the “ant nest” texture, but you can simply scoop dough with a spoon for easier version. Texture will be slightly denser but still delicious.
How long do these cookies keep?
Stored properly in airtight containers at room temperature, they’ll stay fresh for 2-3 weeks. The low moisture content makes them excellent keepers – perfect for festive gifting!
Can I use other decorations?
Absolutely! Try with rainbow sprinkles, crushed nuts, or even grated cheese for savory version. The chocolate rice is traditional but feel free to get creative.
Share Your Cookie Creations
We’d love to see your Ant Nest Cookies! Tag us in your baking photos.