Hae Bee Hiam Cookies

An ode to local Singaporean cuisine that utilises a lot of hae bee (dried shrimp), these savoury cookies are spicy, moreish and pack a huge punch. Homemade hae bee hiam can be a tedious endeavour so I used Batu Lesung’s Hae Bee Sambal to spice up my cookies with minimum effort and maximum flavour. It offers a real spice kick with no MSG or fillers and makes these hae bee hiam cookies very quick to make.

I did a live demonstration for these cookies on FaceBook Live. To learn how to make these Hae Bee Hiam Cookies, simply click the link above and join me for a step-by-step live bake-along!


(Makes 48 small cookies)
  • 200g plain flour, sifted
  • 100g corn flour, sifted
  • 160g unsalted butter, room temperature
  • 50g icing sugar, sifted
  • 180g Batu Lesung Hae Bee Sambal
  • 2 tsp fine shrimp paste
  • 1 tsp salt
  • Zest of 2 limes
  • Dried shrimps (hae bee) for garnish

Equipment Needed:

  • Stand or hand mixer
  • Baking tray
  • Parchment paper or silicon mat


  • Cream butter and icing sugar until pale
  • Stir in Batu Lesung Hae Bee Hiam Sambal, fine shrimp paste, salt and lime zest until well-mixed
  • Fold in plain flour and corn flour until soft dough is formed
  • Wrap dough in cling wrap and chill for 1-2 hours until firm enough to shape
  • Shape dough into small balls, then top with a dried shrimp and press down slightly in the middle
  • Place on parchment-lined baking tray and bake in a preheated oven at 160oC/320oF for 18-20 minutes
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