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.
mini semi-sweet chocolate chipsor 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 :)