Kleeb lamduan with lemongrass and lime
I really like the zesty fresh tastes of the Thai kitchen. The subtle taste of lemongrass and lime peel really tastes delicious in this cookie. I shaped my own variation of the classic kleeb lamduan in the form of a the five petaled lime blossom flower. I have to admit that it is a bit fiddly, but I think the result is worth the work.
LEMONGRASS AND LIME KLEEB LAMDUAN
makes about 20 cookies
75 grams icing sugar
150 gram cake flour
pinch of salt
1 teaspoon grated lemon grass
1 teaspoon grated lime peel
± 120 milliliter vegetable oil
Sift the icing sugar and place it in a bowl with the flour, the salt, the lemongrass and the lime peel.
Pour in 100 milliliters of the oil and mix together. Add a tablespoon more oil and try to bring the mixture together. The dough should not longer be crumbly and should not stick to the bowl anymore. Break of a small piece and see if it can be rolled into a ball without falling apart. Add a tablespoon more of the oil, knead the dough and try again. Repeat until the dough can be rolled into neat little balls. The end result should be a nice glossy ball of dough.
Preheat the oven to 180 °C. Divide the dough into little balls of about 3 cm ∅. Keep some dough separate to make the stamen. Cover a cookie sheet with baking paper. Cut the balls into 6 segments to form the petals and the stamen. Arrange 5 petals on the cookie sheet with the tips slightly overlapping and press together in the middle. Roll tiny little balls to form the stamen and place in the middle of the petals. Repeat until all the dough is finished.Place the cookie sheet in the middle of the oven and bake 10-12 minutes. The cookies should be set, but still nice and pale in color. Remove from the oven and leave to cool completely on the cookie sheet.
Handy hint:
I chilled the little dough balls in the fridge for about 20 min. The dough will firm up and it is easier to cut nice crisp edges.
This post is also available in: Dutch
