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Scallion Butter Cookies

WITH

TABASCO® Sriracha Sauce

icon icon

25-30 cookies

15-20 mins

Ingredients Icon INGREDIENTS

  • 200g unsalted butter, softened
  • 30g icing sugar (for light sweetness)
  • 1/2 tsp salt
  • 1 egg yolk
  • 220g all-purpose flour
  • 20g cornstarch (for extra tenderness)
  • 2 tbsp milk powder (optional but enhances flavor)
  • 2-3 stalks scallions (spring onions), finely chopped
  • 1 tsp light soy sauce (optional adds umami depth)
  • 1 tbsp TABASCO® Sriracha Sauce

Directions Icon DIRECTIONS

  • Sauté scallions in 1/2 tsp butter for 1-2 mins until fragrant. Cool completely.
  • Beat butter, icing sugar, and salt until light and fluffy (2-3 mins).
  • Add egg yolk, soy sauce, and TABASCO® Sriracha Sauce. Mix until smooth.
  • Sift flour, cornstarch, and milk powder.
  • Add to butter mixture and mix into a soft dough.
  • Fold in scallions.
  • Shape dough into a 4cm log, wrap, and chill for 30 mins.
  • Preheat oven to 170°C (340°F).
  • Slice dough into 1cm rounds and place on a lined baking tray.
  • Bake 18-22 mins until edges turn light golden.
  • Cool 5 mins on tray, then transfer to a rack. Cookies will crisp up as they cool.

trademark Icon TRADEMARK NOTICE

  • TABASCO® and the DIAMOND and BOTTLE LOGOS are trademarks of McIlhenny.Co

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