Hae Bee Hiam Cookies

An ode to local Singaporean cuisine that utilises a lot of hae bee (dried shrimp), these savoury cookies are spicy, moreish and pack a huge punch. Homemade hae bee hiam can be a tedious endeavour so I used Batu Lesung’s Hae Bee Sambal to spice up my cookies with minimum effort and maximum flavour. It offers a real spice kick with no MSG or fillers and makes these hae bee hiam cookies very quick to make.

I did a live demonstration for these cookies on FaceBook Live. To learn how to make these Hae Bee Hiam Cookies, simply click the link above and join me for a step-by-step live bake-along!

Batu Lesung is offering Whisk n Fold’s followers a 10% discount off their pastes and sambal gift box sets, which has one of everything so it’s a good way to sample everything! Simply enter the promo code ‘WNF10’ when buying your ingredients to enjoy this special offer from now till end August!

Ingredients:

(Makes 48 small cookies)

200g plain flour, sifted

100g corn flour, sifted

160g unsalted butter, room temperature

50g icing sugar, sifted

180g Batu Lesung Hae Bee Sambal

2 tsp fine shrimp paste

1 tsp salt

Zest of 2 limes

Dried shrimps (hae bee) for garnish

 

Equipment Needed:

Stand or hand mixer

Baking tray

Parchment paper or silicon mat

 

Method:

  1. Cream butter and icing sugar until pale
  2. Stir in Batu Lesung Hae Bee Hiam Sambal, fine shrimp paste, salt and lime zest until well-mixed
  3. Fold in plain flour and corn flour until soft dough is formed
  4. Wrap dough in cling wrap and chill for 1-2 hours until firm enough to shape
  5. Shape dough into small balls, then top with a dried shrimp and press down slightly in the middle
  6. Place on parchment-lined baking tray and bake in a preheated oven at 160oC/320oF for 18-20 minutes



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