INGREDIENTS
250g Laksa Butter (See Laksa Butter recipe for instructions)
150g Sugar
1 Large Egg
280g Plain Flour
30g Milk
2g Sea Salt

INSTRUCTIONS:

1. In a bowl, add soften butter, sugar, salt and mix well with a whisk (creaming).
2. Add in the flour, egg, milk and mix well.
3. Once done, cover the dough and leave it in the chiller to set for about 20-30mins.
4. Next up, time to set the shape and portion the cookie dough. (Chef Jay did his at 40gm shaped into a ball and flattened)
5. Once you have shaped yours, you can add some sakura ebi or whatever goodies you would like to add on top.
6. Preheat oven to 180degrees, bake the cookies in it for 12-14mins. (Chef Jay recommends that you check on the cookies once you hit the 8mins mark and if you can, turn the tray around.)
7. Once it is ready, take it out of the oven and sprinkle some fresh lakes leaves along with giving the cookies a nudge to make sure it doesn’t stick to the tray.
8. When it is cool enough, transfer them to a rack so that it doesn’t steam under.
9. And ta-dah, you’re done! Enjoy your cookies!