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With only 5 ingredients you can make this airy, light, crunchy, and melt-in-your-mouth popular Indonesian spritz cookie or known as kue semprit or kueh semperit. The recipe is naturally gluten-free and eggless.
What is kue semprit susu maizena ?
Kue semprit is an adaptation of the European Spritz cookies. They are popular in Southeast Asian countries like Indonesia, Malaysia, and Singapore. This kue semprit susu maizena is another variation of kue semprit that is very popular in Indonesia because of its simplicity. They are made without using any eggs and flour. Instead of all-purpose flour, cornstarch (maizena) is used. Technically, you only need 3 ingredients to make these cookies. I added vanilla extract and a pinch of salt, so there are 5 ingredients!
What does it taste like?
They have incredible light, airy, crunchy, and melt-in-mouth texture! The condensed milk contributes to the milky aroma. The cookies are not overly sweet! They are so easy to eat and pop into your mouth! My kids love these!
Ingredients and substitutions
1. Butter
I use unsalted butter. You can use salted butter too and omit the salt. I’ve never tried with margarine so I’m not sure exactly how the result going to be. My guess is the cookies may spread more and less crisp
2. Condensed milk
There is no substitution for this. The recipe needs condensed milk to bind everything together and also act as a sweetener at the same time
3. Cornstarch
I haven’t tried with other starches like tapioca starch. So I can’t tell you for sure. Do not substitute with rice flour. It won’t work.
4. Vanilla extract
It is not mandatory to have, but it adds a nice flavor that complements the milky aroma
5. Salt
It adds some roundness to the flavor. So I always like to add a pinch
Kue Semprit Susu Maizena (Cornstarch Spritz Cookies)
Ingredients
For cookie dough:
- 180 g unsalted butter softened, plus more as needed
- 100 g condensed milk
- 230 g cornstarch
- ½ tsp vanilla extract
- ¼ tsp salt
For topping:
- mini semi-sweet chocolate chips or you can use milk or dark chocolate too
Instructions
Prepare the dough:
- The butter needs to be soft but not melting. I leave it out at room temperature for 30 minutes or until I can easily press the butter with my fingers and it leaves indentation. Get some extra out in case you need to add more butter to the dough
- Use a sturdy spatula to cream/beat the butter until creamy. You don't need a hand mixer for this.
- Add condensed milk, vanilla extract, and salt. Mix to combine until creamy
- Add half of the cornstarch and stir to combine. Then add another half and stir again until you get a dough
- The dough feels medium firm. This is a rather stiff dough compared to regular butter cookie dough. If your dough feels really dry and won't come together, add another 10 grams of soft butter and mix again and see
Piping:
- Line 2 large baking sheet with parchment paper
- You want a really sturdy piping bag. Double up two layers if you need to. This is a rather stiff dough and requires a bit more effort to push out (at least at the beginning). It does get easier after piping few cookie dough as the dough gets softer
- I use an open-star large nozzle. Don't use a small nozzle because it will be very hard to push the dough out
- I recommend filling the piping bag with only 1/3 of the dough. Your fingers will thank you for this!
- Point the nozzle perpendicular to the baking sheet and squeeze the dough out and then twist to cut off the dough. You may need to hold on to the parchment paper at first.
- Repeat this about 1/2 inch apart. It will get easier as you pipe more dough as the dough gets softer after a while
- Place one mini chocolate chip on top of each cookie
Chill the dough in the freezer:
- Place the baking sheet in the freezer for 30 minutes. If the baking sheet can't fit into your freezer, chill in the fridge for at least 1 hour. This help to maintain the shape of the cookies
Baking:
- 10 minutes before you plan to bake, preheat the oven to 300 F (150 C) for conventional oven, 280 F (140 C) for convection oven. We are baking them low and slow
- Bake one tray at a time for the best result. Bake in the middle rack for 30 minutes. The cookies are pale in appearance and the bottom is just lightly golden brown. Rotate the pan after 15 minutes of baking so they bake evenly
Cooling:
- Let the cookies cool on the pan completely before storing
Storage:
- Store them in an air-tight container for 1 week or so for the best result. I'm pretty sure they can last beyond 1 week if you store in a dry and cool place, but I never have a chance to find out because they were gone in less than a week 🙂
RECOMMEDED TOOLS
*Nutrition facts are just estimates and calculated using online tools*
Tips for success
1. Please make sure the cookie dough has the right consistency, which is medium firm. It can be piped out but more at a stiffer side compared to regular butter cookie dough. The dough also shouldn’t feel so firm that you can’t squeeze anything out
2. You want to use a very sturdy piping bag to avoid it from bursting
3. Do not load all the dough into the piping bag, only do 1/4 to 1/3. It will make your life so much easier
4. Pipe with the nozzle pointing straight to the baking pan. Don’t pipe too tall. Just one layer is enough. If you pipe too tall, the cookies may lean to the side as it bake
4. Chill the piped cookie dough in the freezer for 30 minutes or 1 hour in the fridge before baking. This is important to prevent the shape of the cookies from blurring and cookies from spreading too much
Did you make this kue semprit susu maizena recipe?
I love it when you guys snap a photo and tag it to show me what you’ve made. Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real!
