Traditional Makmor Cookies Recipe - Buttery Malaysian Peanut-Filled Delights
Makmor Cookies: Malaysian Peanut-Filled Butter Delights
These traditional Makmor cookies are Malaysian tea-time treasures featuring crumbly ghee pastry wrapped around sweet peanut filling. Unlike typical biscuits, the dough gets its unique texture from toasted flour and rich minyak sapi (ghee), while the filling combines roasted peanuts with creamy condensed milk.
Perfect for festive seasons or everyday treats, this recipe yields about 40 bite-sized delights. The magic happens when the warm cookies get their final dusting of powdered sugar - creating that irresistible melt-in-your-mouth quality Malaysian households love!
Makmor Cookies Recipe
Dough Ingredients
- 3 cups wheat flour (about 375g), plus extra if needed
- 125g ghee (melted and cooled)
- 2 tbsp sugar (finely blended)
- Pinch of salt
Filling Ingredients
- 200g roasted peanuts (finely ground)
- 3-4 tbsp condensed milk (adjust to preference)
- 50g powdered sugar (for coating)
Tip: Read reviews of the best mixers and blenders if you need equipment for grinding nuts.
Step-by-Step Instructions
1. Toast the Flour
Spread flour on baking tray and toast in oven at 200°C for 15 minutes until fragrant. This removes raw flour taste and improves texture. Let cool completely.
2. Make Dough
Combine toasted flour, cooled ghee, blended sugar and salt. Knead gently until dough forms. If too sticky, add 1 tbsp extra flour at a time until manageable.
3. Prepare Filling
Mix ground peanuts with condensed milk 1 tbsp at a time until pliable. The mixture should hold shape when pressed but not be overly wet.
4. Shape Cookies
Take walnut-sized dough pieces, flatten and place peanut filling in center. Seal edges and reshape into balls or ovals. Repeat until all dough used.
5. Bake
Arrange on lined baking tray and bake at 180°C for 25 minutes until pale golden. Oven temperatures vary - check at 20 minutes.
6. Sugar Coating
Let cookies cool completely, then roll in powdered sugar. The residual warmth will help the sugar adhere beautifully.
Pro Tips for Perfect Makmor
Dough Texture
The perfect dough should resemble playdough - pliable but not sticky. Rest covered for 15 minutes if too soft.
Filling Consistency
Add condensed milk gradually. The mixture should hold together when pinched but not ooze liquid.
Baking Notes
Cookies continue firming as they cool. Remove when edges just begin browning for perfect texture.
Frequently Asked Questions
Can I use butter instead of ghee?
Yes, but the texture will differ. Ghee gives authentic crumbly texture and longer shelf life.
How to store these cookies?
Keep in airtight container at room temperature for 2 weeks. The ghee acts as natural preservative.
Can I make these vegan?
Substitute ghee with coconut oil and use coconut condensed milk. Texture will be slightly different.
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