Biskut Semperit Dahlia Klasik Tanpa Telur Rangup dan Cair di Mulut

Hai semua! Kali ini saya ingin kongsikan resepi semperit dahlia klasik yang rangup dan cair di mulut tanpa menggunakan telur. Biskut dahlia ini menggunakan sukatan tepung kastard yang lebih banyak dari tepung jagung, untuk mendapatkan tekstur biskut yang lebih rapuh dan untuk mendapatkan rasa biskut dahlia klasik zaman dulu-dulu. Saya tambahkan sedikit serbuk badam untuk menambah rasa lemak pada biskut. Simpan biskut dalam bekas kedap udara sehingga 1 bulan, dan 2 bulan dalam peti sejuk (pastikan biskut dalam bekas kedap udara). Selamat mencuba! Jumlah biskut : Anggaran 210 biji BAHAN-BAHAN : 375 gm mentega bergaram lembut | 1 dan 1/2 cawan 120 gm gula icing | 1 cawan (diayak) 120 gm susu pekat | 6 sudu besar 1 sudu teh vanilla berkrim/ 2 sudu teh esen vanilla 20 gm serbuk badam | 2 sudu besar (pilihan) 240 gm tepung kastard | 2 cawan dan 3 sudu besar 180 gm tepung jagung | 1 dan 1/2 cawan dan 2 sudu besar 190 gm tepung gandum | 1 dan 1/2 cawan Ceri merah cincang untuk hiasan Saya guna acuan semperit pecah 10 SUHU MEMBAKAR : 165℃, lebih kurang 30 minit api atas bawah (saya matikan kipas), sehingga tapak biskut sedikit keperangan. Panaskan ketuhar 10-15 minit. ============================================================== [english] Hi everyone! Today, I’d like to share a recipe for classic semperit dahlia (dahlia-shaped butter cookies) that are crispy, melt-in-your-mouth, and egg-free. This recipe uses a higher ratio of custard powder to cornstarch, which creates a more delicate, crumbly texture—reminiscent of the classic semperit dahlia from the good old days. I’ve also added a bit of almond flour to enhance the richness of the cookies. Store them in an airtight container for up to 1 month, or for up to 2 months if kept in the refrigerator (ensure they remain in an airtight container). Happy baking! Yield: Approximately 210 cookies INGREDIENTS: 375g softened salted butter | 1 1/2 cups 120g icing sugar | 1 cup (sifted) 120g condensed milk | 6 tablespoons 1 teaspoon creamy vanilla (or 2 teaspoons vanilla essence) 20g almond flour | 2 tablespoons (optional) 240g custard powder | 2 cups + 3 tablespoons 180g cornstarch | 1 1/2 cups + 2 tablespoons 190g all-purpose flour (wheat flour) | 1 1/2 cups Chopped red cherries for garnish I used a 10-point semperit piping nozzle. BAKING TEMPERATURE: 165°C for approximately 30 minutes, using both top and bottom heat (I turn off the convection fan), until the bottoms of the cookies are lightly browned. Preheat the oven for 10–15 minutes. ======================================================================= My Channel link 👇👇    / @thebutterybites   My Cooking Channel👇👇    / @lynshomelicious11   Visit my websites 👇👇 https://thelynalina.blogspot.com/ https://thebutterybites.blogspot.com/ (My New Website :https://thebutterybites.wixsite.com/t...) Instagram 👇👇 Baking IG :   / thebutterybites   Cooking IG :   / lyns_homelicious   ============================================================================ Video Editor : Created by InShot:https://inshotapp.page.link/YTShare Song : Arms of Heaven (   • Aakash Gandhi - Arms of Heaven  ) Artist : Aakash Gandhi #biskutraya #semperit #semprit #deepavalicookies #cookiesraya #resepibiskutraya #egglesscookies #kuekering #idejualanramadhan