Our Shared Values
Our Business
Our Achievements
Our Governance
Our Leadership
Conservation Management & Monitoring
Climate Change
Community Engagement
Partnerships & Memberships
Human Rights & Labour
Responsible Sourcing
Responsible Production
Certifications
Sustainability Report
Palm-based Food Products
Other Food Products
Oleochemicals
Bioenergy
Seeds
Sugar
Shipping & Logistics
Food & Nutrition Innovation
Animal Nutrition
Press Releases
Stories
Meet Our Experts
In the News
Publications
Shareholder Information
Financial Highlights, Reports & Presentations
SGX Filings
Analyst Coverage
Prospective Suppliers
Support for Palm Suppliers
Existing Non-Palm Suppliers
FAQ
Graduates & Professionals
Scholarships
Internships & Traineeships
Ingredients A
- 130 g FILMA® Prestige (Butter Blend Margarine)
- 50 g Palm sugar
- 50 g Icing sugar
- 2 g Instant coffee powder
- 5 g Coffee paste
Ingredients B
- 2 Egg yolks
Ingredients C
- 4 g Baking soda
- 15 g Cornstarch
- 25 g Milk powder
- 230 g Medium-protein flour
Ingredients D (Topping)
- 100 g Kenari nuts, coarsely chopped
- 50 g Granulated sugar (optional)
- 1 Egg yolk (for brushing)
Instructions
- Beat Ingredients A at medium speed for about 5 minutes until well combined.
- Add Ingredients B and continue mixing for 1 minute.
- Add Ingredients C and mix until it turns into an evenly combined dough.
- Roll the dough to a thickness of 6 mm, then cut into 6 × 4 cm rectangles.
- Place the cookies on a baking tray lined with non-stick baking paper or a greased tray. Brush the tops with egg yolk and sprinkle with coarsely chopped kenari nuts.
- Bake at 120°C for 40 minutes.
