These deliciously moreish hae bee hiam cookies from Slake’s founder and chef Jeremy Cheok offer a refreshing take on the traditional spicy ingredient.
Spicy Dried Shrimp Sambal (Hae Bee Hiam) Cookies
(yields about 138-140 pcs, using 3cm diameter fluted cutter)
- 160g Plain flour
- 50g Corn flour
- 160g Unsalted butter, cubed and slightly softened
- 50g Icing sugar
- 200g Hae Bee Hiam
- 1 & 1/2 tsp Fish sauce
- 1/2 tsp Fine salt
- Zest of 1 thai lime and 2 small lime
- Sift plain flour and corn flour together. Set aside.
- If hae bee hiam is too chunky, take about 3/4 portion and use a food chopper to blend till flossy.
- In a mixing bowl, add butter and icing sugar. Beat on medium speed until light and fluffy about 3-4 mins, stopping to scrap bowl as necessary.
- Add hae bee hiam, fish sauce, salt and lime zest. Mix until well-combined.
- Add flour mixture in 2-3 additions, till just combined.
- Divide the dough into 3 portions. Place each portion between 2 sheets of cut-up clear plastic bags. Use a rolling pin to roll and flatten the dough into 6mm even thickness dough sheet.
- Place the dough sheets in the fridge to chill for an hour or freezer for 30 mins so that the dough will be firm enough to stamp.
- When ready to bake, preheat oven to 160 degree celsius on fan mode. Line baking tray with Silpat mat or parchment paper.
- Work on 1 sheet of dough each time. Open the top plastic sheet, stamp dough using 3cm flutter cookie cutter and place cookie onto the baking tray. For the scraps, gather into dough again and repeat step 6-7. Repeat till all dough used up.
- Bake the cookies at 160 degree celsius for 12 mins. Once done, let the cookies cool completely and store them in air-tight container, for up to 2 weeks.
Don’t feel like getting in the kitchen? Order these cookies (S$10+ a box) from Slake by emailing [email protected] or calling. 92450184.