How to Make Eggless Butter Cookies (Traditional & Healthy Version)
Eggless Butter Cookies, known locally as 'Biskut Mentega Tanpa Telur', are a cherished treat in many Malaysian households, especially among the Indian community. These melt-in-the-mouth cookies are a staple during festive occasions like Deepavali (Diwali), but they are also enjoyed year-round with a cup of teh tarik or kopi O. Rooted in Malaysia’s multicultural heritage, these cookies are a testament to the country's ability to adapt classic recipes into vegetarian-friendly and health-conscious delights, using wholesome local ingredients. The cookies are celebrated for their rich, buttery aroma and delicate, crumbly texture despite containing no eggs. This makes them ideal not just for vegetarians but also for those with egg allergies. In Malaysia, it is common to infuse these cookies with a hint of pandan extract (daun pandan) or even add a touch of santan (coconut milk), giving them a uniquely local twist. The use of locally produced butter and unbleached flour ensures that these cookies remain authentic while supporting sustainable and healthy eating habits. Whether served during lunch as a light dessert or shared among friends and family during festive gatherings, Eggless Butter Cookies embody the warmth and diversity of Malaysian cuisine.
Ingredients
- 1/2 cup Unsalted butter (Mentega tanpa garam)
- 1 cup All-purpose flour (Tepung gandum)
- 2 tablespoons Cornflour (Tepung jagung)
- 1/3 cup Icing sugar (Gula aising)
- 1 teaspoon Vanilla extract (Esen vanila, or use pandan extract)
- 1/8 teaspoon Salt (Secubit garam)
- 1/4 teaspoon Baking powder (Serbuk penaik)
- 1/2 teaspoon Pandan extract (Optional, for local flavor)
- 2 tablespoons Chopped roasted cashews (Optional, for garnish)
Step-by-step instructions
Step 1 · Preheat your oven to 170°C (340°F) and line a baking tray with parc...
Preheat your oven to 170°C (340°F) and line a baking tray with parchment paper.
Step 2 · In a mixing bowl
In a mixing bowl, cream the unsalted butter and icing sugar until light and fluffy using a hand mixer or whisk.
Step 3 · Add vanilla extract (or pandan extract for a local twist) and salt ...
Add vanilla extract (or pandan extract for a local twist) and salt to the butter mixture. Mix until well combined.
Step 4 · Sift in the all-purpose flour
Sift in the all-purpose flour, cornflour, and baking powder. Mix gently to form a soft, pliable dough. Do not overmix.
Step 5 · Shape the dough into small balls (about 1 tablespoon each)
Shape the dough into small balls (about 1 tablespoon each), place on the tray, and flatten slightly. If desired, press a roasted cashew piece on top.
Step 6 · Bake in the preheated oven for 15-18 minutes or until the edges are...
Bake in the preheated oven for 15-18 minutes or until the edges are lightly golden. Do not overbake.
Step 7 · Allow cookies to cool on the tray for 5 minutes
Allow cookies to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Why this recipe is healthy
This recipe is a healthier choice because it uses minimal processed ingredients, keeps sugar quantities modest, and is entirely free of eggs, making it suitable for those with egg allergies or following a vegetarian lifestyle. By using local Malaysian ingredients like pandan and substituting part of the flour with cornflour, the cookies are lighter in texture and easier to digest. Enjoying these homemade cookies allows you to control the quality of fats and the amount of sugar, supporting mindful calorie tracking and balanced nutrition.
A note on tradition
Eggless Butter Cookies are a favorite during Deepavali, celebrated extensively by the Indian community in Malaysia. They are also popular for Hari Raya and Chinese New Year, reflecting Malaysia’s multicultural tapestry. The use of pandan and santan in some family recipes showcases Malaysia’s love for local flavors. These cookies are often homemade, shared with neighbors, and serve as symbols of unity and generosity during festive open houses across the nation.