100g butter - I used Golden Churn block butter
25g icing sugar
45g plain flour
30g bread flour
25g rice flour
*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.
can we use machine whisk to whisk butter and sugar?ReplyDelete
Preferably not. Manual whisking helps by avoiding over mixing the batter. If over whisked, the piped shaped will collapsed during baking.Delete
Can I replace bread flour with self raising flour?ReplyDelete
No. Bread flour is strong flour, we need it to hold the shape during baking.Delete
how many cookies does the above recipe make?ReplyDelete
Tried out the recipe yesterday. Cookies really melt in the mouth :-) do u have the coffee version?ReplyDelete
Just add 1/2tsp coffee emulco and 1/2tsp coffee oil. Both can be purchase from Phoon Huat. Coffee oil is optional.Delete
Mummy, bread flour same as high protein ?ReplyDelete