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!
Ingredients:
(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
Method
- 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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