Eggs

Yield – 20

Type - Sweet

Function Used – Top & Bottom heat

Temperature- 170 degree Celsius

Time – 10 – 12 minutes

Tray Level – 3

Ingredients

• 250 g all-purpose flour

• 1 tsp baking powder

• ¼ tsp salt

• 115 g unsalted butter (soft)

• 150 g caster sugar

• 1 large egg

• 180 g ube halaya (smooth, good quality)

• ½–1 tsp ube extract

• 1 tsp vanilla extract

• 40 ml milk (if mixture is tight)

• 60 g icing sugar (for rolling)

Procedure

1. Sift flour, baking powder, and salt. Set aside.

2. Beat butter and sugar until pale and fluffy (2–3 minutes). Add egg; mix until emulsified.

3. Blend in ube halaya + ube extract + vanilla until uniform purple.

4. Fold in dry ingredients gently. Add milk only if dough feels overly dense. Texture should be soft but scoopable.

5. Refrigerate 45–60 minutes. Chilling ensures defined crinkle pattern.

6. Scoop 25–30 g portions, roll into balls-Coat generously in icing sugar (double coat for pronounced cracks).

7. Bake 10–12 minutes, Edges set, Centre slightly soft, do not overbake—carryover heat finishes the interior.