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