Malaysian Flower Cookies Recipe – Strawberry Jam & Golden Syrup

Last Updated on 4 months by Neha Deshmukh

Malaysian Flower Cookies Recipe – Strawberry Jam & Golden Syrup

Hey everyone! If you’re looking for a cookie that’s as beautiful as it is delicious, you have to try these Malaysian Flower Cookies. I first stumbled upon these at a friend’s house during Chinese New Year, and I was instantly smitten. The delicate floral shape, the sweet jam filling, and the melt-in-your-mouth texture… honestly, they’re little bites of happiness. They’re a bit of a project, but trust me, the results are so worth it!

Why You’ll Love This Recipe

These aren’t your average cookies. They’re a little bit special, a little bit fancy, and totally delicious. They’re perfect for festive occasions, gifting, or just a special treat for yourself. Plus, the combination of buttery shortbread, sweet strawberry jam, and a delicate icing is simply irresistible. They’re a beautiful blend of cultures and flavors, and I’m so excited to share them with you.

Ingredients

Here’s what you’ll need to create these gorgeous cookies:

• 125 grams butter (about ½ cup)
• ¼ cup icing sugar
• 2 tbsp golden syrup
• ⅓ cup cornflour
• 1 cup cake wheat flour (all-purpose flour works in a pinch!)
• Strawberry jam (enough to fill small indents)
• ¼ cup butter (for icing)
• ¾ cup icing sugar (for icing)
• ½ tsp vanilla essence

Ingredient Notes

Let’s talk ingredients – a few little tips to make sure your cookies turn out perfectly!

Golden Syrup: Understanding its Unique Flavor
Golden syrup is key to that lovely chewy texture and subtle caramel flavour. It’s not quite molasses, but it’s richer than regular corn syrup. If you absolutely can’t find it, light corn syrup with a tiny splash of honey can work, but golden syrup is really worth seeking out.

Cake Wheat Flour: The Key to a Tender Cookie
Cake wheat flour has a lower protein content than all-purpose flour, which results in a more tender, crumbly cookie. If you can’t find it, all-purpose flour will do, but try not to overmix the dough.

Strawberry Jam: Choosing the Right Consistency
You want a jam that’s fairly thick, so it doesn’t run everywhere when you fill the cookies. A good quality strawberry jam with visible fruit pieces is perfect. Seedless is fine too, if you prefer!

Butter: Using Quality Butter for Flavor
Good butter makes all the difference. I always use unsalted butter so I can control the salt level myself. Make sure it’s softened, but not melted, for the best results.

Icing Sugar: Achieving the Perfect Smoothness
Icing sugar (powdered sugar) is essential for a smooth, creamy icing. Make sure it’s sifted to remove any lumps.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat and Prep: Preheat your oven to 160°C (320°F) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. Cream the Butter & Sugar: In a bowl, cream together the 125g butter and ¼ cup icing sugar until it’s light and fluffy. This takes a few minutes, but it’s important for a good texture.
3. Add Golden Syrup: Mix in the 2 tbsp golden syrup until well combined. It’ll add a lovely golden hue and a subtle sweetness.
4. Combine Dry Ingredients: Gradually add the ⅓ cup cornflour and 1 cup cake wheat flour to the wet ingredients. Mix until a soft dough forms. Don’t overmix!
5. Roll & Cut: Roll the dough out to about 5mm (¼ inch) thickness on a lightly floured surface. Use a Malaysian flower-shaped cookie cutter (or any flower shape you like!) to cut out the cookies.
6. Create Indents & Fill: Use a honey dipper or the back of a small spoon to create a small indent in the center of each cookie. Fill each indent with a pea-sized portion of strawberry jam.
7. Bake to Golden Perfection: Bake for 12-14 minutes, or until the edges are golden brown.
8. Cool Completely: Let the cookies cool completely on the baking sheet before icing. This is important, or the icing will melt!
9. Make the Icing: While the cookies cool, prepare the icing. Beat together ¼ cup butter, ¾ cup icing sugar, and ½ tsp vanilla essence until light and fluffy.
10. Pipe & Dust: Pipe the icing between pairs of cooled cookies to “sandwich” them together. Dust generously with castor sugar for a beautiful finish.

Expert Tips

• Chill the dough: If the dough is too sticky, wrap it in plastic wrap and chill it in the fridge for 30 minutes.
• Don’t overcrowd the baking sheet: Leave some space between the cookies so they can spread evenly.
• Cool completely before icing: Seriously, this is important!

Variations

• Vegan Adaptation: Substitute the butter with a vegan butter alternative. Ensure your golden syrup is vegan-friendly (some aren’t!).
• Gluten-Free Adaptation (Using Gluten-Free Flour Blend): Use a good quality gluten-free flour blend designed for baking. You might need to add a little extra liquid if the dough is too dry.
• Spice Level (Optional: Adding a Hint of Cardamom): My auntie always adds a pinch of cardamom to the dough – it gives it a lovely warm, fragrant flavour. About ¼ tsp is perfect.
• Festival Adaptations (Chinese New Year, Diwali): These cookies are popular during Chinese New Year, but they’re also lovely for Diwali! You can use different coloured icing or sprinkles to match the festival theme.

Serving Suggestions

These cookies are best enjoyed with a cup of tea or coffee. They’re also lovely served alongside fresh fruit or a scoop of ice cream. They make a beautiful addition to any afternoon tea spread.

Storage Instructions

Store the cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for up to a month.

FAQs

What makes these cookies traditionally Malaysian?
These cookies are a blend of Malay and Chinese baking traditions, often made during festive seasons like Chinese New Year and Hari Raya. The flower shape symbolizes prosperity and good luck.

Can I use a different jam flavor?
Absolutely! Pineapple jam, blueberry jam, or even apricot jam would all be delicious.

Can I make the dough ahead of time?
Yes, you can! Wrap the dough tightly in plastic wrap and refrigerate for up to 2 days.

What if I don’t have a flower-shaped cookie cutter?
Any shape will do! A star, a heart, or even a simple circle will work just fine.

How do I prevent the cookies from spreading during baking?
Make sure your butter is properly softened, not melted, and don’t overmix the dough. Chilling the dough also helps.

How can I adjust the sweetness level of the icing?
Reduce the amount of icing sugar slightly, or add a tiny pinch of salt to balance the sweetness.