Saturday, November 26, 2016

Butter Cookies

17.01.2014 - bake again for the 3rd time, this time the batter result like the 1st time i make, very firm and good, easy to shape and not wet. i bake at 170c 30mins. all came out beautifully just like the 1st batch. 

Note that, if butter does not beat well enough or the butter + eggs not beat light and completely fluffy enough, batter will be too soft to handle. 

i make this on the 
16.01.2015 2x = 3 square containers, each 200g cookies
17.10.2015 1x

125g butter ( i used blueband/palma margerine )
70g confectioner sugar
half an egg
160g super fine flour ( i used cake flour ) 
40g potato starch ( replace with corn flour )
Pinch of salt

In a bowl, beat butter until completely light and lemony, the best way is scrub and beat scrub and beat, add in sugar beat again until completely combined and double in volumn.  Add in egg slowly, continue beat until light and lemony. 

Shifted in super fine flour and starch mix well until all combine.   ( I used self raising flour. Even plain or cake flour , also ok. And I do not have potato starch & replaced it with 2 tablespoonful of corn flour. Texture super nice:).  

When it is ready, spoon mixture into a traditional pipping tube.  Press down handle to form the cookie shape straight on the baking tray line with grease paper.  Repeat until all done and drop a cut cherry on top of each cookies. 

Bake at 170c for 15-30mins. recipe baking time 30mins but watch out.  Depending on the shape and size, I baked mine at 14mins. 

Removed from oven and let it cool on wire rack.  


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