Recipe for rendang cookies from the incredibly delicious NOMNOMNOM

According to Dorothy Porker, also known as Vette Sletten, food should be fun and enjoyable; life is difficult enough as it is. Her recipes are original, full of flavor and usually on the table within half an hour. With its beautiful dishes and colorful compositions, her new book Nomnomnom is truly finger-licking good.

Dorothy: “I wouldn’t be myself if I didn’t try to turn my favorite dish into a cookie. For the base of these cookies, I used Rick Martinez’s recipe for ancho mole cookies, one of my favorite food writers and recipe developers. These are delicious little solid spiced cookies packed with texture.”

How to make the rendang cookies

• Are your nuts not roasted yet? Roast them for 8-10 minutes on a baking sheet in an oven preheated to 175 °C. Give them a good shake halfway through and allow them to cool completely.
• In a small bowl, mix the chili flakes with the gula jawa syrup.
• In another bowl, mix the flour, baking powder and lemongrass, galangal and coconut powders.
• Use a stand or hand mixer to beat the butter, sugar and salt together until light and fluffy. Be sure to occasionally push any splashes on the sides back into the batter with a spatula.
• Add the egg yolks and vanilla extract to the butter-sugar mixture and beat for another 1 minute. Then add the gula jawa mixture and beat for 1 minute until everything is smooth and creamy.
• Set your mixer to the lowest setting and slowly beat the dry ingredients into the mixture. 7 Finally, use a wooden spoon to stir the coconut, chocolate and nuts into the dough.
• Divide the dough into two equal portions. Roll each portion into a log approximately 25 cm long and ∅ 3 cm. Wrap the logs well in plastic wrap and then roll them so they are as round as possible.
• Place the logs in the freezer for at least 35 minutes, until the outside is firm. Not too long! Otherwise you won’t be able to cut through them later.
• Preheat the oven to 175 °C and line a baking sheet with baking paper. Using a sharp knife, cut the first log into slices 1⁄2 cm thick and distribute them over the baking sheet, leaving approximately 21⁄2 cm between the cookies. Do you occasionally cut through chunks of chocolate and whole nuts unevenly? Then simply press and shape the cookie back together on the baking sheet.
• Bake the cookies for approximately 10 minutes and turn the baking sheet halfway through so they bake evenly. Allow the cookies to cool completely on the baking sheet, then bake the cookies from the second log if desired, or keep it in the freezer for up to 1 month.

Title: Nomnomnom
Author: Dorothy Porker
Price: €24,99
Publisher: Fontaine Uitgevers

Also read:

• This is the most delicious rendang ever
• Why rendang nachos should be on every menu
• Rendang, but vegan