Tried a new buttter cookie recipe that retains the shape well and no long resting or chilling time required. Best part is the texture which is really crisp and crumbly very similar to Jenny’s. Just see the cross section of the crumb, how fine and airy it is.
Couldn’t stop biting into them, and I only made a small batch. Feel free to multiply the recipe.
– use good quality and cold butter, do ensure butter is not melting when using.
– baking time here is for reference only, do ‘watch fire’ and observe the cookies in the oven
– cookies may still feel soft when first out of oven, but it will crisp real quick once it cools
– use a thick piping bag and bigger tips. I use wilton 1M or 1E tips.
You can also make chocolate ones by replacing some of the corn starch. Instructions in recipe.
Recipe (makes about 20 small ones) (adapted from 悠乐煮厨)
- 100g salted butter
- 30g powder sugar
- 65g cake flour
- 30g bread flour
- 35g corn starch
For chocolate version, replace 20g of corn starch with cocoa powder and increase sugar to 35-40g
1. Cream cubed butter and powder sugar using hand mixer till pale and light. This is about 2 mins on my mixer.
2. Mix the 3 types of flour with spatula briefly, and add all at once to the butter. Use spatula to mix in.
3. This next step is important. Once no visible dry flour, use the spatula to press and spread the dough repeatedly. Do this for 5min or so or longer for bigger batches.
4. Do not worry about a hard cookie or gluten formation as the recipe contains no water needed for gluten formation. Press and spread till the dough is not sticky and no longer clings to the silicone spatula. You can also test with finger tips to press lightly and dough should not stick. This step also introduces air which forms this crispy and crumbly texture at the same time.
5. You can now pipe this dough onto a lined baking tray.
6. Bake at 150 degrees Celsius (preheat oven first) for 20 to 25 min. Allow to cool before eating.