These are the very common piped biscuits very popular during festive seasons in Malaysia. There are many different recipes to make these piped biscuits and this is just one variation using custard powder.
Depending on the types of piping nozzle used, you can make the usual daisy shape as the ones I have made here using an 8-point star nozzle or the other popular shape known as Biskut Dahlia using an 8-point rose nozzle (also called drop flower tip) which is a narrower star very similar to the Wilton 1C tip.
When piping out, it is better to use a smaller sturdy piping bag and fill with only half the dough from the quantity given below first, so you have a better grip to pipe out the quite stiff dough.
Makes approx. 40 biscuits, depending on size
170g (6 oz) butter, softened
105g (3.75 oz) caster sugar, sifted
1 egg yolk
1/2 teaspoon vanilla extract
170g (6 oz) cake flour, sifted
85g (3 oz) custard powder, sifted
5 or more red glacé cherries
1. Preheat oven to 170°C. Have the butter very soft almost at the verge of melting but not melted; in winter cold weather, place butter in the microwave at its lowest setting and heat at 30 second-interval until the required consistency. Cut each glacé cherry into 8 tiny pieces.
2. Beat butter and sugar until pale and creamy. Beat in egg yolk and vanilla. Lastly fold in flour and custard powder until a soft but stiff dough formed.
3. Transfer dough into a piping bag fitted with a 2cm star nozzle. Pipe out daisy shapes about 5cm wide each. Place a tiny cut cherry in the middle of each flower.
4. Bake for about 15 minutes, or until firm; don’t let the biscuits brown too much.
5. Remove from oven and let cool before storing in airtight container.
Taste: Light, crisp and melt-in-the-mouth biscuits
Consume: Best within 1-2 weeks
Storage: Store in airtight containers
Recipe Reference(s): -