Rose Dahlia Cookies (Dairy & Egg Free)

March 6, 2023

These gorgeous rose syrup (bandung) buttery cookies are dairy-free & egg-free. Created by the talented Chef Berlinda, a piping bag is used to form the beautiful dahlia flower shape and we just love the silver edible baubles she has used to create the inner flower. Perfect for Hari Raya, Chinese New Year or Christmas home-made treats.


200 g plant based Nuttelex

140 g cake flour

100 g potato starch

100 g custard powder

100 g icing sugar

2 tsp bandung syrup/red rose syrup

5-8 drops drops of red colouring gel


edible silver balls (cachous)


1Sift cake flour, potato starch & custard powder into a bowl. Set aside

2Cream Nuttelex & icing sugar with electric mixture until light and fluffy

3Add in the sifted flour mixture & mix until well combined

4Add bandung syrup and red colouring gel until it forms a paste dough.

5Transfer cookie dough into a piping bag with a dihalia shaped pipe

6Pipe cookie dough gently onto the lined baking tray

7Decorate with 3 silver balls gently into the centre of each cookie dough

8Bake the cookies in a preheated oven at 160 degrees for 20-25 minutes.

9Remove cookies from oven and allow them to cool on a rack

10Store in an air tight container