Pandan Cookies With a Butterfly Pea Flower frosting
Makes 12 big, chewy cookies
Pandan Cookies with a Butterfly Pea Flower Ganache
We're thralls of capitalism and I'm incredibly depressed as of late but that won't stop me from trying to put a bit more whimsy in my life to get through the day. My latest source of joy? These big, chewy pandan cookies with a butterfly pea flower ganache (and an optional sprinkling of sweetened coconut flakes).
The sweet-earthy taste of the pandan extract (which is quite easy to find and get, I promise!) and pairs beautifully with the delicate, floral flavors of the butterfly pea concentrate for a decadent-yet-airy cookie that'll make you feel like you're a little fairy floating on a leaf. These cookies are indeed beautiful but most importantly: they taste great.
One note: the recipe has you make your own butterfly pea concentrate (very simple) but only uses a small portion of it. You're left with a few tablespoons of bright, beautiful blue butterfly pea goodness. Please make tea with it to enjoy with your cookies!
Ingredients
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup light brown sugar
- 1 egg
- 1 teaspoon pandan extract
- 1 1/4 cups all-purpose flour
- 1/4 cup buttermilk powder (or milk powder)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/3 cup heavy cream, for the ganache
- 1 1/4 cup white chocolate chips, for the ganache
- 2 tablespoons butterfly pea flowers
- 1/4 cup hot water
- Coconut flakes, for garnish
Directions
- Soak the butterfly pea flowers: In hot water, let the butterfly pea flowers sit in a mug; set aside.
- Make the ganache: measure out your cream and heat in the microwave for 30 seconds. Add in the white chocolate chips and a 1/2 teaspoon of your butterfly pea flour concentrate (it'll be dark blue) and let sit for 30 seconds. Mix together and put back in the microwave to keep melting and then mix once again. Repeat the process until you're left with a velvety smooth ganache. Set in fridge for at least an hour to set or else it will be too runny.
- Preheat the oven to 350°F. With a stand mixer beat the butter and sugar in a bowl on medium speed until incorporated and fluffy; add the egg and pandan extract and beat until just combined, about a minute.
- Add the buttermilk powder, flour, baking soda, and salt and beat on low until just combined, about 30 seconds.
- Scoop large balls (about 1.5-inches in diameter) and roll until smooth. Place them on a baking sheet with parchment paper about 2 to 3 inches apart.
- Bake for 11 to 12 minutes, until the edges get just golden (you want to preserve as much as that green color as possible). If you're using two baking sheets, I recommend swapping pans mid-way through (top one goes to the bottom and vice versa) for even cooking. Let cool for half an hour.
- Assemble the cookies: Once your ganache is set and cookies are cooled, spoon about 1 tablespoon of ganache on each cookies and smooth with the back of a spoon. Sprinkle with coconut flakes and enjoy!
