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Friday 6 November 2015

Copycat Jenny's Bakery Cookies - Version 2

This is another version of the Copycat Jenny's Bakery Cookies, created by Cynthia Neo!  The first version holds the shape much better, but I feel this one taste better, more buttery & much easier to pipe!  And melt in the mouth, YES!


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 :)


10 comments:

  1. can we use machine whisk to whisk butter and sugar?

    ReplyDelete
    Replies
    1. Preferably not. Manual whisking helps by avoiding over mixing the batter. If over whisked, the piped shaped will collapsed during baking.

      Delete
  2. Can I replace bread flour with self raising flour?

    ReplyDelete
    Replies
    1. No. Bread flour is strong flour, we need it to hold the shape during baking.

      Delete
  3. how many cookies does the above recipe make?

    ReplyDelete
  4. Tried out the recipe yesterday. Cookies really melt in the mouth :-) do u have the coffee version?

    ReplyDelete
    Replies
    1. Just add 1/2tsp coffee emulco and 1/2tsp coffee oil. Both can be purchase from Phoon Huat. Coffee oil is optional.

      Delete
  5. Mummy, bread flour same as high protein ?

    ReplyDelete

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