Pandan Gula Melaka Butter Cookies

Preheat oven to 170°C.

In a mixing bowl, cream 115g of salted butter until smooth.

Add 60g of caster sugar and continue creaming until the mixture becomes light and fluffy.

Add 1 egg yolk, 1 tablespoon of pandan extract, and 1 tablespoon of milk. Mix until well combined.

In a separate bowl, sift together 125g of cake flour and 16g of corn flour.

Gradually fold the sifted flour mixture into the batter using a spatula until a soft dough forms.

Transfer the dough into a piping bag fitted with a flower nozzle tip.

Pipe the dough onto a baking tray lined with parchment paper, forming your desired shapes.

Fill the center of each piped cookie with gula melaka (palm sugar) and grated coconut.

Bake the cookies for 15–18 minutes, or until the edges are lightly golden.

Remove from the oven and let cool before serving.