Tamarind cookies

Tamarind cookies

How to Cook Cakes
Peter Cassidy

This is a lovely way to enjoy the fruity sourness of tamarind. Leave out the star anise if you are not keen on an aniseed flavour. You could also make tiny tamarind biscuits to eat as petits fours after a fresh Asian-inspired meal.


Quantity Ingredient
1 1/2 tablespoons tamarind pulp
2 tablespoons boiling water
1 lime
125g butter, softened
150g soft light brown sugar
1 egg
160g plain flour
1/4 teaspoon baking powder
large pinch ground star anise, to taste


  1. Heat the oven to 180°C. Line 2 baking sheets with baking parchment.
  2. Chop the tamarind pulp, put into a bowl, pour the boiling water over and leave to soak for about 20 minutes, then press through a sieve, discarding the residue left in the sieve. Finely grate the lime zest.
  3. Using an electric whisk, cream the butter and sugar together in a large bowl until light and fluffy. Break the egg into a small bowl and beat using a fork to loosen. Gradually beat the egg into the butter and sugar using the electric whisk, beating well between additions.
  4. Sift the flour, baking powder and star anise over the creamed mixture, then fold in the strained tamarind pulp and lime zest until well combined.
  5. Place half tablespoonfuls of the mixture on the prepared baking sheets, spacing them 4cm apart as they will spread.
  6. Bake in the middle of the oven for 12–15 minutes, or until the cookies are browning round the edges, but still chewy and soft in the middle.
  7. Remove from the oven and leave to cool on the sheets for 1–2 minutes before transferring to a wire rack to cool.
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