Red Date & Maltose Crisp

Tested Recipe with Slight Adjustment Adapted from Gu Huixue’s The Secret of Cookies

Red Date & Maltose Crisp



100g butter

50g caster sugar (I’ve used granulated sugar)

50g maltose

1g salt


40g seeded red date


200g cake flour (I’ve used 180g all-purpose flour + 20g corn flour)

1g baking soda

10g milk powder


some flour, 1 bamboo stick

Preparation Instructions:

  1. Cut softened butter into dices. Cut red date into dices. Place ingredients C in a same container.
  2. Line a baking tray with non-stick baking mat. Preheat oven to 180C.
  3. Melt ingredients A over low heat till fully dissolved. Remove from heat, add in red date and stir till the mixture is completely cooled. Pour it into a mixing bowl.
  4. Sift ingredients C into the mixture of Method 3. Using a spatula, keep pressing down till the mixture is well-combined. Knead the mixture with your hands till a dough is formed.
  5. Place the dough into plastic bag and slightly flatten it, wrap tightly. Refrigerate for 10-15 minutes.
  6. Remove the dough. Sprinkle some flour over your workspace and place the dough onto it. Knead the dough with your hands.
  7. Using a rolling pin, roll out the dough to a rectangle, about 0.5cm thick.
  8. Prick the dough with a bamboo stick and cut into small rectangles. (I’ve shape it into oval shape using a cookie cutter instead). Place them onto a baking tray.
  9. Bake in oven for 15 minutes. Remove from oven and set aside to cool.

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