Serious Eats: Recipes

Thai Shortbread Cookies (Khanom Kleeb Lamduan)

[Photograph: Leela Punyaratabandhu]

The most difficult thing about this recipe is to gauge just the right consistency of the dough; if it's too dry, you can't roll it into balls and if it's too wet, the flowers won't hold their shape after being baked. The shaping can also be a bit time-consuming, but it's not difficult. For the most part, though, this is a pretty uncomplicated recipe. There's no need for any special equipment; everything is mixed by hand.

Note: Perfuming the finished cookies with a Thai scented dessert candle is optional. If you can't find these candles, simply skip the perfuming and mix either one teaspoon of vanilla extract or 1/2 teaspoon of rose water (used in French and Middle Eastern cuisines) into the dough.

About the author: Leela is the author of the Thai food blog You can follow her at @shesimmers

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