These Pandan Coconut Sablé Cookies are a delightful fusion of tropical flavors and French shortbread-style cookies. With a buttery, crumbly texture, they are infused with fragrant pandan and toasted coconut, creating a rich, aromatic treat. Perfect for pairing with tea or coffee, these cookies offer a unique twist on a classic sablé.

Prep

1 hr 30 mins

Bake

15 mins

Total

1 hr 45 mins

Yield

30 pcs

Ingredients

Sable Dough
• RedMan Unsalted Butter | 68328 | 55 gm
• RedMan Icing Sugar | 9793 | 25 gm
• RedMan Conutsu | 51142 | 10 gm
• RedMan Pandan Flavour | 67726 | 3 gm
• RedMan Plain Flour | 1242 | 78 gm
• Salt | --- | 1 Pinch
• RedMan Coconut Shredded Flakes | 63054 | As needed

Instructions

1. In a stand mixer, cream the butter, and icing sugar with the paddle attachment.
2. Mix in the conutsu and pandan flavour.
3. Lastly, stir in the plain flour and salt with a spatula until a dough forms.
4. Transfer the dough onto a baking paper and roll out to a log about 2 to 3 cm in diameter on to the shredded coconut flakes.
5. Chill the dough in the freezer for 10 - 15 minutes.
6. Cut out disc of about 1 cm thickness bake them at 170 degree Celsius for 10 to 15 minutes.