Mama Carey Cookies Recipe - Classic Malaysian Butter Biscuits with Icing
Mama Carey Cookies: Malaysian Butter Biscuits with Royal Icing
Mama Carey cookies are a beloved Malaysian classic - delicate butter biscuits crowned with sweet royal icing and artistic chocolate decorations. These nostalgic treats get their name from their resemblance to snow-covered hills (like Carey Island's landscape), making them especially popular during festive seasons.
What makes these cookies special is the two-stage baking process that creates a perfect balance - crisp buttery base with a slightly chewy icing topping. The dough is wonderfully versatile too - you can use any cookie cutter shape you like! Follow our detailed instructions for picture-perfect results that will impress your family and friends.
Mama Carey Cookies Recipe
Cookie Ingredients
- 200g butter (salted)
- 100g caster sugar
- 1 egg yolk (grade A)
- 1 tsp vanilla essence
- 260g Red Rose flour or plain flour
- 50g corn flour
- 50g milk powder
Note: For best texture, use cold butter straight from the fridge and let it soften slightly before creaming.
Icing Ingredients
- 1 egg white
- 1 tbsp corn flour
- 90g icing sugar
Equipment
- Electric mixer
- Baking tray
- Cookie cutters
- Piping bag
- Plastic sheets for rolling
Tip: Read reviews of the best mixers and ovens for perfect cookie baking results.
Step-by-Step Instructions
1. Make the Dough
Beat butter and sugar until creamy. Add egg yolk and vanilla essence, continue beating until well combined. Gradually sift in the flour mixture (plain flour, corn flour and milk powder) and mix until a soft, non-sticky dough forms.
2. Chill the Dough
Place dough in an airtight plastic bag and refrigerate for 15 minutes. This makes it easier to roll out and helps maintain the cookie shapes during baking.
3. Preheat Oven
While dough chills, preheat oven to 150°C (302°F). Grease baking tray lightly with butter or line with baking paper.
4. Roll & Cut
Roll out chilled dough between two plastic sheets to prevent sticking. Use cookie cutters to create desired shapes and arrange on prepared baking tray.
5. First Bake
Bake at 150°C for 10 minutes - cookies should be partially cooked (¾ done). Remove from oven and let cool completely before icing.
6. Prepare Icing
Beat egg white until frothy. Add icing sugar and corn flour, then beat at high speed until thick and glossy. Transfer to piping bag.
7. Decorate
Pipe icing onto cooled cookies. For decoration, use a toothpick dipped in chocolate emulsion to create patterns, or sprinkle with sugar beads.
8. Second Bake
Return cookies to oven at 150°C for 10 minutes - just until icing sets (be careful not to let it yellow). Cool completely before storing.
Pro Tips for Perfect Mama Carey Cookies
Icing Perfection
For snow-white icing, bake cookies only ¾ done during first bake. The second bake should be brief - just until icing hardens to prevent yellowing.
Temperature Control
Maintain consistent oven temperature. If your oven runs hot, reduce to 140°C to prevent browning. Use an oven thermometer for accuracy.
Storage Tips
Store in airtight containers with silica gel packets to maintain crispness. These cookies keep well for 2-3 weeks at room temperature.
Frequently Asked Questions
Can I use margarine instead of butter?
Butter is recommended for best flavor and texture. Margarine may make the cookies spread more and lack the rich taste.
Why is my icing not white?
This usually happens if the first bake is too long or oven temperature is too high. Also ensure your icing sugar is pure white (some brands contain anti-caking agents that may affect color).
Can I freeze the dough?
Yes! The unbaked dough freezes well for up to 1 month. Thaw in refrigerator before rolling and cutting.
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For perfect results every time, check out our oven and mixer reviews to find your ideal baking equipment.