Pandan Gula Melaka Sandwich Cookies

Pandan Gula Melaka Sandwich Cookies

Time: 3 hours Time: 3 hours
Makes 20-30 Makes 20-30


  • 120 g powdered sugar
  • 240 g Emborg Cook & Bake softened
  • 360 g AP flour
  • 2 egg yolks
  • ¼ tsp kosher salt
  • 45 g pandan leaves
  • 125 g water
  • 225 g Emborg Cook & Bake softened
  • 454 g powdered sugar
  • 45 ml Emborg Whipping Cream
  • ½ tsp fine salt
  • 90 g gula melaka (palm sugar) shaved

Pandan and gula melaka are quintessential sweet flavours, and this recipe highlights them in snackable cookie form that’s great for any festive season!


  1. Make the pandan extract by blending the pandan leaves and water together. Strain out the solids and let the mixture sit for a few hours. Then, scoop out the water from the top of mixture to leave behind a concentrated pandan extract.
  2.  In a mixer with a paddle attachment, beat the Emborg Cook & Bake and sugar together. Once combined, add the egg yolks and pandan extract and continue beating until smooth.
  3. Add the flour and salt to the mixer, little by little. Scrape down the sides periodically to ensure that everything gets mixed in.
  4. Once a dough is formed, divide into two and form into discs. Wrap them in plastic wrap and keep them chilled for at least 2 hours.
  5. Preheat the oven to 180°C.
  6. Roll out the dough between two sheets of parchment paper until it is 0.5cm thick.
  7. Using a floured embossed rolling pin, perform one continuous roll on the dough, with just enough pressure to leave an imprint.
  8. Cut out circles from the dough with a 5cm cookie cutter. Remove the excess dough – you can wrap this excess dough in cling wrap and store it in the chiller ready to re-roll to make another batch of cookies.
  9. Place the cut-out dough circles on a sheet of parchment paper on a sheet pan and put in the freezer for 10 minutes to firm up.
  10. Slide off the cookie circles and place them on a parchment paper-lined baking tray. You don't need much space between the cookie circles as they do not spread as they bake.
  11. Bake in the oven at 180°C for 8–10 minutes until set.
  12. Transfer onto a cooling rack to cool.
  13. To make the buttercream: In a mixer with a paddle attachment, mix the Emborg Cook & Bake and salt together.
  14. Then, sift in powdered sugar bit by bit while the mixer is running on low speed. Scrape down the sides periodically to mix in evenly.
  15. Add the Emborg Whipping Cream to thin out the mixture slightly and, lastly, mix in the gula melaka. Transfer the buttercream into a piping bag.
  16. To assemble the cookies, spread about 1 tbsp of the buttercream between the undecorated sides of the cookie circles. Store in an airtight cookie jar.

Serve and enjoy!

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