Cream Salted Butter (7 tablespoon) and Powdered Confectioners Sugar (40 gram) together until sugar has been dissolved.
Mix in Laksa Paste (2 tablespoon) and Coconut Cream Powder (1 1/2 tablespoon).
Stir in All-Purpose Flour (120 gram) and Corn Starch (60 gram) until it turns into a dough. Then, fold in chopped Curry Leaf (20), and let it sit in the fridge for an hour.
Preheat oven to 170 degrees C (340 degrees F).
Roll the dough out on a dusted surface to about 0.5 cm thickness. Then, dust cookie cutter and cut the shape out. Transfer cut out dough onto a baking tray lined with parchment paper. Repeat until all of the dough is used up.
Bake the cookies in the oven for about 10 to 15 minutes.
Let it cool completely, transfer into airtight container. Good for up to a month.