Santan Biscuits | My Mum’s Old Recipe for Crunchy Almond Butter Cookies

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These Crunchy Butter Cookies with Almond Bits are an easy Chinese New Year cookie recipe that anyone can bake at home. In my family, we’ve always called them “Santan Biscuits,” a nostalgic name from my mum’s old recipe collection.

There’s no actual santan (coconut milk) in the recipe, and till today no one really knows how the name came about. But name aside, one thing hasn’t changed. They’re just as crunchy, buttery, and addictive as when my mum used to make them.

To make these Santan Biscuits, click on the video tutorial and print out the recipe below.

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Crunchy Almond Cookies (Santan Biscuits)
Course: Snack
Cuisine: Peranakan
Author: Shiokman Eddie
Ingredients
  • 450 g self-raising flour
  • 100 g sliced almond
  • 250 g butter
  • 220 g sugar
  • 2 egg yolks
  • 2 tsp vanilla
Instructions
  1. Add fine sugar to egg yolks in a bowl
  2. Add soften unsalted butter
  3. With a wooden spoon, mix all ingredients thoroughly
  4. Add vanilla extract and mix well
  5. Add self-raising flour and mix well
  6. Remove spoon and knead mixture into a smooth dough
  7. Put dough in a plastic bag and chill in the fridge for 1 hour
  8. Place a portion of chilled dough in between 2 baking papers and roll it flat
  9. Cut the dough into shapes with a cookie cutter
  10. Arrange cut-out dough on a baking tray
  11. Gently press almond slice on each cookie dough
  12. Brush egg wash (balance egg white) on each cookie dough
  13. Bake at 180C for 10 mins or until golden brown
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