Cookie dough: In a medium bowl, whisk butter until creamy. Then whisk in sugar until thoroughly combined.

Add egg and whisk until well-blended.

Switch to a silicone spatula and mix in flour until almost combined. Then add pandan and mix thoroughly.

Bread dough: In a medium bowl, combine flour, sugar, salt, and yeast. Make a well on its center.

Pour milk and egg into the center. Using a wooden spoon, stir the dry mixture into the wet mixture until all dry is absorbed.

Transfer dough onto work surface and start kneading with your hands for about 1 minute. Then wrap butter into the dough.

Continue kneading. It will be messy and oily. But the more we knead, the less sticky it becomes. Add a little flour onto the work surface and the dough if it is easier for you to knead.

After 10-15 minutes of kneading, the dough will become smooth, elastic and not sticky. Transfer into a bowl. Cover the bowl with a cling wrap. Let it ferment for about 1 hour or until double in size.

After bread dough has doubled in size, release the gas inside by pressing it down. Transfer onto work surface and divide evenly into 10 balls. Cover them with a cling wrap to prevent drying out.

Press a chilled cookie ball between two pieces of parchment paper to a thickness of about ¼-inch. You can use a dough scraper or anything with a flat side to press.

Take one bread dough and roll again to release any gas. Remove the top parchment paper from the cookie dough. Then place the dough ball onto the center.

Flip over so the cookie dough is facing up and remove the second parchment paper. Gently press to wrap all sides of dough ball with the cookie dough. The bottom part of dough ball can be left unwrapped.

Dip the ball into a bowl of granulated sugar (2 tbsp) to coat the cookie dough. Then use a dough scraper or knife to gently score criss-cross or any pattern onto the cookie.

Bake in a preheated oven at 400°F or 200°C for 12 to 15 minutes.