Resepi :

- 1 biji kuning telur ( saiz besar/gred A)
- 1/2 cawan butter ( pakai pure butter lagi sedap, jgn pakai marjarin)
- 1/2 cawan susu pekat manis
- 2 sudu teh tepung beras (memberi tekstur rangup kepada semperit)
- 2 sudu makan tepung kastard (memberi tekstur gebu kepada semperit)
- 2 1/2 cawan tepung jagung

* Saya guna nozzle bunga alur 15

TIPS BUAT SEMPERIT

1. Lebih elok masukkan tepung sedikit demi sedikit sampai dapat adunan yg tak melekit tp masih lembut supaya senang nak tekan guna nozzle
2. Kalau adunan terlalu lembik, tambah tepung jagung. Kalau adunan terlalu keras untuk ditekan dgn nozzle, tambah butter.
3. Rehat kan adunan yg dah diterap di bawah kipas selama 10 minit sebelum dibakar supaya semperit tak jatuh bila dibakar
4. Jangan terlebih pukul butter + telur+susu sebab nanti semperit aan jatuh dan leper bila dibakar
5. Selepas dibakar, biarkan semperit menyejuk sepenuhnya di suhu bilik sebelum disimpan dalam bekas kedap udara

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english recipe//

- 1 egg yolk ( large/grade A)
- 1/2 cup butter ( use pure butter for better result, do not use margarine)
- 1/2 cup sweetened condensed milk
- 2 tsp rice flour (give cookies a crunchy texture)
- 2 tbsp custard flour (make cookies melt in the mouth)
- 2 1/2 cup cornstarch

* I used drop-flower nozzle

TIPS FOR MAKING BUTTER COOKIES

1.It is better to add flour little by little while mixing the batter until you get the desired texture ( not sticky but soft when pressed with fingertip)
2. if the batter become too hard and cannot be pressed out using nozzle, add extra butter and mix again until soft
3. Rest the unbaked cookies under a ceiling fan (turn on) for 10 minutes before baking to maintain their shape when baked later
4. Do not overmix butter + egg yolk+sweetened condensed milk as it will cause the cookies to flatten when baked
5. After baking, let the cookies cooled down to room temperature before storing in airtight container