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Ingredients
- Yields around 35 cookies
6 tbsp (Hae Bee Hiam, storebought or homemade)
2 kaffir lime leaves (stem removed and leaves finely chopped)
140 g rolled oats
95 g plain flour
112 g unsalted butter (softened)
100 g brown sugar
1 egg
½ tsp baking soda
Recipe Courtesy of
Sarah Huang Benjamin
Sarah Huang Benjamin
Hae Bee Hiam Oatmeal Cookies
This Hae Bee Hiam Oatmeal Cookie is an addictive treat that just screams Chinese New Year! They may not sound like natural companions, but I find that oatmeal cookies and hae bee hiam (dried shrimp sambal) go together surprisingly well. The bold flavors of the spicy and savory hae bee hiam complements the overall sweetness perfectly, creating a unique taste that you simply can’t get enough of.
- Medium
- 30 min
- 45 min
- 15 min
- 2 steps
- 8 Ingredients
- Medium
- 2 steps
- 8 Ingredients
- 30 min
- 45 min
- 15 min
Instructions
-
Preheat oven & mix ingredients
- Preheat the oven to 180°C. Using an electric mixer, stand mixer, or wooden spoon, cream the butter and brown sugar together until slightly fluffy.
- Stir in the egg and beat until paler in colour.
-
Preheat oven & bake cookies
- In a separate bowl, whisk the flour and baking soda together until no clumps remain. Mix the dry ingredients into the butter mixture.
- Stir in the rolled oats, hae bee hiam and chopped kaffir lime leaves. When everything is evenly distributed, use 2 teaspoons to plop small amount of the cookie batter onto a lined baking tray. Remember to leave room in between the cookies.
- Bake each batch of cookies for around 12 minutes if you like them softer in the centre, and around 15 minutes if you prefer a crunchier cookie.
Plate and Serve!
Let the cookies firm up on the baking tray for 3 minutes, before moving them to a wire rack to cool completely. Store in an airtight container.
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Ingredients
- Yields around 35 cookies
-
6 tbsp (Hae Bee Hiam, storebought or homemade)
-
2 kaffir lime leaves (stem removed and leaves finely chopped)
-
140 g rolled oats
-
95 g plain flour
-
112 g unsalted butter (softened)
-
100 g brown sugar
-
1 egg
-
½ tsp baking soda
Nutrition
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