Ingredients
100g butter - I used Golden Churn block butter
25g icing sugar
45g plain flour
30g bread flour
25g rice flour
Method
*preheat oven at 160C
1. When the butter is semi-soft, using hand whisk, whisk together with sugar until fluffy.
2. Fold in sieved flours until well combined.
3. Transfer to piping bag and pipe out desired shapes onto lined baking tray.
4. Bake at 160C for 20mins.
The nozzles I used. These are not wilton's but can be bought at Phoon Huat.
End-products!
A short video that shows how I piped the cookies. The first one is the rosette and the last one is dahlia :)
And these are the ones I piped for X'mas :)
can we use machine whisk to whisk butter and sugar?
ReplyDeletePreferably not. Manual whisking helps by avoiding over mixing the batter. If over whisked, the piped shaped will collapsed during baking.
DeleteCan I replace bread flour with self raising flour?
ReplyDeleteNo. Bread flour is strong flour, we need it to hold the shape during baking.
Deletehow many cookies does the above recipe make?
ReplyDeleteTried out the recipe yesterday. Cookies really melt in the mouth :-) do u have the coffee version?
ReplyDeleteJust add 1/2tsp coffee emulco and 1/2tsp coffee oil. Both can be purchase from Phoon Huat. Coffee oil is optional.
DeleteMummy, bread flour same as high protein ?
ReplyDeleteYes
DeleteNice
ReplyDelete