What is pandan?
Pandan is a signature for many sweet and savoury Southeast Asian dishes. The leaf has a grassy vanilla-like taste, with a subtle hint of toasted coconut.
How to use pandan?
Use a few drops in cakes, pancakes, desserts or cocktails.
Where to find pandan?
You can find concentrated pandan pastes or extracts in larger Tesco stores or online.
- Total time 35 minutes
- Note + chilling
- Difficulty Easy
- unsalted butter 120g, softened
- granulated sugar 125g, plus 50g for rolling
- soft light brown sugar 100g
- egg 1 medium
- egg yolk 1
- pandan paste or pandan leaf extract 2 tsp
- plain flour 285g
- baking powder 1 tsp
- bicarbonate of soda ½ tsp
- white chocolate 90g, chopped into small chunks
- icing sugar 50g, for rolling
Beat together the butter, 125g of granulated sugar and the light brown sugar for 1-2 minutes in a mixer until fluffy. Scrape down the sides of the bowl, then add the whole egg, yolk and pandan, beating for 1 minute.
In a separate bowl, mix together the flour, baking powder, bicarb, white chocolate and 1 tsp of sea salt. Stir into the wet ingredients.
Shape the dough into round balls (roughly 2 tbsp per cookie), then chill in the fridge for 30 minutes.
Heat the oven to 180C/fan 160C/gas 4. Roll the balls in the remaining 50g of sugar, coating all over, then roll in the icing sugar. Line two baking sheets with baking paper, then arrange the balls on them, spaced apart.
Bake for 14-15 minutes until the edges are browned and the middles are soft. Leave to cool for 2 minutes, then cool completely on a wire rack.
- kcals 259
- fat 9.4g
- saturates 5.5g
- carbs 40.1g
- sugars 25g
- fibre 0.8g
- protein 3.1g
- salt 0.5g