This is a recipe that tries to recreate the fantastic melt-in-the-mouth butter cookies from Jenny Bakery.
If you’ve eaten Jenny Bakery cookies, you’d notice the beautiful design of the flower cookie and that the colour of the cookie is barely brown. How to make a butter cookie that stays in shape?
I froze the dough after piping. Nope, that didn’t work. I conclude there must be either some special equipment or some special leavening agent in the dough.
Butter cookies (adapted from Miss Tam Chiak)
- 200 grams unsalted butter, softened
- 1 tsp salt
- 50 grams icing sugar
- 50 grams plain flour
- 100 grams cake flour
- 50 grams corn flour
- 1 tsp vanilla extract
Same as above except:
- Reduce plain flour to 25 grams
- 1 40 grams sachet of Old Town 3-in-1 coffee
- Prepare 2 parchment lined baking trays.
- Sift icing sugar and all the types of flour into a bowl. Set aside.
- Cream butter with salt using a wooden spoon until well mixed.
- Add in vanilla extract. Mix well. If making coffee version, add in the sachet of coffee and mix well.
- Add in sifted dry ingredients. Mix until just combined.
- Scrape batter into a piping bag and pipe onto the prepared trays, leaving a 2 cm space between each cookie.
- Place trays of cookies in the fridge to chill for at least 3o minutes.
- Preheat oven to 180 C.
- Bake for 10-15 minutes until golden brown.
- Cool completely before storing in an airtight container.