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Dahlia Cookies


Dahlia cookies, also known as Kueh Semperit is very popular during Hari Raya Puasa and Deepavali. But it does not mean you can’t bake it for Christmas right? I have modified my usual plain or chocolate dahlia cookies recipes with green and red colouring to create the Christmas mood. You can add any colour you want and you can decorate with chopped glazed cherries too.

 Preparation time: 15 minutes

Baking time: 25 minutes

Makes: 15-20 cookies (depending on size)


70 g Q.B.B. Pure Ghee, room temperature

70 g salted butter, room temperature

70 g icing sugar, sifted

2 egg yolks

¼ teaspoon vanilla essence

200 g plain flour

20 g custard flour

60 g cornflour

Green and red food colouring (optional)

Silver or gold sugar pearls


  1. Preheat oven to 160°C. Line baking trays with non-stick paper.
  2. Beat Q.B.B. Pure Ghee, butter and icing sugar until light and fluffy.
  3. Add in the egg yolks and essence. Combine well.
  4. Sift in the plain flour, custard flour and cornflour. Mix to form a soft dough.
  5. At this stage, if you want to add colouring to the dough, add 1 -2 teaspoons of the food colouring and knead gently so that the colour spreads out evenly.
  6. Place some dough in a piping bag with a nozzle and pipe out into little “dahlia” flowers on to the prepared tray.
  7. Decorate with silver or gold sugar pearls.
  8. Bake for about 20-25 minutes. Ensure that the cookies do not brown.
  9. Let the cookies cool on the tray for about 3 minutes before cooling them completely on wire rack. If you remove the cookies immediately out of the oven, the cookies will crumble or break.
  10. Store in airtight container.

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