Step 1

Preheat oven at 150 degrees Celsius. Use a balloon whisk to cream room temperature butter, sugar and salt for about 3 minutes or until butter turns into a pale yellow shade.

Step 2

Add in the egg yolk and pandan paste before mixing for another 3 minutes.

Step 3

Sieve the all-purpose flour and cornflour into the creamed butter mixture. Mix evenly to form a dough.

Step 4

Use a star nozzle with a piping bag. Fill the piping bag with the dough and pipe it onto a tray lined with parchment paper. Sprinkle some desiccated coconut and grated palm sugar on the surface of each dough.

Step 5

Bake the cookies for 10 minutes. Then, rotate the tray and bake for a further 10 minutes to ensure that the cookies are evenly baked.