5 recipes for Eid semprit cookies that you must try, crispy and melt in your mouth

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To maintain its crispiness, store semprit cookies in an airtight container.

Who doesn't know semprit cookies? These crispy and sweet cookies are always a favorite during Eid. In this article, you will find various semprit cookie recipes, from the classic ones to addictive flavor variations. Don't worry, all of these recipes are easy to follow, both for beginners and experts!

Semprit cookies are famous cookies in Indonesia, especially during Eid. Usually, the basic ingredients consist of butter, sugar, flour, and eggs. However, there are also variants with additional cheese, chocolate, or pandan which makes the taste even more special. The process of making it is quite simple: starting from shaking the ingredients, mixing the dough, to baking it until cooked. To maintain its crispiness, store semprit cookies in an airtight container.

The tradition of making and sharing semprit cookies has been passed down through generations in Indonesia, becoming a symbol of togetherness during Eid. Semprit cookies are also often given as gifts or souvenirs when visiting family and friends. Its timeless popularity makes this cookie an inseparable part of Eid celebrations in Indonesia.

Here are 5 semprit cookie recipes that you can try at home:

Ingredients:
- 600 gr low protein wheat flour
- 400 gr margarin
- 300 gr powdered sugar
- 250 gr cornstarch
- 100 gr butter
- 4 egg yolks
- 1 tsp vanilla powder
- 90 gr powdered milk

How to make:
1. Roast the flour and cornstarch over low heat until fragrant, then cool.
2. Beat butter, margarine and powdered sugar until pale and fluffy.
3. Add the egg yolks one by one, beat until well blended.
4. Add vanilla, roasted flour, and powdered milk, stir until well blended.
5. Grease the baking pan with a thin layer of butter.
6. Press the dough onto a baking sheet and top with chocolate chips.
7. Bake in a preheated oven at 160C for 25-30 minutes.
8. Remove and cool before serving.

Tips: Use low protein flour to keep the cookies crispy and don't bake for too long to keep the cookies from getting hard.

Ingredients:
- 350 gr medium protein wheat flour
- 300 gr margarin
- 200 gr powdered sugar
- 2 egg yolks
- 50 gr cocoa powder
- Choco chips to taste
- 1 tsp vanilla powder

How to make:
1. Beat margarine and powdered sugar until fluffy.
2. Add the egg yolks one by one, beat until well blended.
3. Mix flour, vanilla, and cocoa powder, stir until smooth.
4. Use triangular plastic to mold semprit cookies.
5. Place the chocolate chips on top of the cake according to taste.
6. Bake in the oven at 150C for 15-20 minutes.
7. Chill before serving.

Tip: Store the cookies in an airtight jar to keep them crispy longer.

Ingredients:
- 1 kg tapioca flour
- 500 gr butter
- 400 gr powdered sugar
- 4 egg yolks
- 350 gr cheddar cheese
- 60 gr powdered milk
- 130 ml coconut milk

How to make:
1. Roast the tapioca flour with pandan leaves until dry.
2. Bake the grated cheese for 10 minutes.
3. Beat butter and sugar until fluffy.
4. Add the egg yolks one by one, mix well.
5. Mix the cheese and butter, stir well.
6. Add flour and milk little by little, stir until well blended.
7. Pour in the coconut milk, stir well.
8. Pour the dough into a baking pan and bake at 150C for 30 minutes.
9. Cool before storing in an airtight jar.

Tips: Add cornstarch for a crispier result and use good quality cheese.

Ingredients:
- 300 gr margarin
- 150 gr powdered sugar
- 50 gr granulated sugar
- 2 egg yolks
- 550 gr wheat flour
- 25 gr cornstarch
- 25 gr powdered milk
- 1 tsp pandan paste

How to make:
1. Mix margarine and sugar until smooth.
2. Add the egg yolks, mix until smooth.
3. Mix the flour and sift it over the dough.
4. Add pandan paste, mix well.
5. Press into a baking pan and bake at 150C for 15-20 minutes.

Tips: Store the dough in the refrigerator before molding to make it crispier.

Ingredients:
- 1 kg tapioca flour
- 500 gr granulated sugar
- 6 egg yolks
- 300 gr grated cheese
- 5 pandan leaves
- 750 gr margarin

How to make:
1. Roast the tapioca flour with pandan leaves until fragrant.
2. Beat margarine and sugar until fluffy.
3. Add the egg yolks one by one, beat until well blended.
4. Add flour little by little, stir until smooth.
5. Add grated cheese, stir until smooth.
6. Shape the dough and bake at 150C for 20-25 minutes.

Tips: Use cold margarine to make the cake crispier.

(brl/red)