Forget your regular chocolate chip cookies, try Chef Audra Morrice’s Ikan Bilis Pepper Cookies instead! These savoury cookies uses deep fried ikan bilis to add crunch, and the sharp cheddar cheese goes perfectly with the morsels of ikan bilis through-out the cookie!
Cuisine : Baking Course : Dessert Skill Level : Novice
Prep : 45 mins Cook : 15 mins Ready in : 60 mins Serves : 12-16
INGREDIENTS:
- 200g Plain Flour
- 100g Unsalted Butter, room temperature
- 50g Sharp Cheddar Cheese, finely grated
- 30g Ikan Bilis (deep fried until crispy)
- ½ tsp Freshly Ground Black Pepper
- ½ tsp Freshly Ground White Pepper
- ½ tsp Hot Paprika or Cayenne Pepper
- ½ tsp Baking Powder
- 1 tsp Caster Sugar
DIRECTIONS:
- Preheat your oven to 180⁰C. Line two baking sheets with greaseproof paper.
- Place the flour, spices, baking powder and sugar in a food processor and blitz for 20 seconds. Add the cheese and ikan bilis and pulse until roughly combined.
- Add the butter and blitz until a dough is formed. You may need to add a tablespoon of cold water.
- Roll the dough out between 2 large plastic sheets until 3mm thick. Using different shaped cookie cutters, cut out cookies and bake for 10-15 minutes or until lightly golden.
- Alternatively, you can sandwich the cookie dough with the ikan bilis filling. To do this, place the ikan bilis, all spices and sugar in a food processor and blitz until the mixture resembles fine breadcrumbs. Remove and set aside. Then blitz the flour and baking powder for 10 seconds, add the butter and cheese in the food processor and blitz for 20 seconds. While the motor is running, add 1-2 tablespoons of water until the dough comes together. In warmer climates, you may not need as much water.
- Roll the dough out between 2 large plastic sheets until 4 mm thick. Sprinkle the filling over half the the dough. Fold the other half over the top and roll to about 2-3mm thick. Using different shaped cookie cutters, cut out cookies, place on the baking sheet and bake for 10-15 minutes or until lightly golden.
- Note: To obtain a finely grated finish, place the cheese in the freezer until it’s hard, then grate. Or, blitz in a food processor until coarsely ground. In warmer climates, to make it easier to cut out the dough, cool the rolled out dough in the fridge/freezer beforehand. Most dried ikan bilis are slightly salted. If they are not, add a pinch or so of salt into the mixture.
- Option: The ikan bilis filling can be easily substituted with dried prawns. Ensure they are deep-fried until crispy before using.