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Saturday 31 October 2015

Copycat Jenny's Bakery Cookies - Version 1

Recipe shared by Daniel Leong.  Airy and melts in the mouth!  Shape holds up very well too!

126g butter - I used Golden Churn block butter
55g castor sugar
32ml milk
126g cake flour
60g rice flour

*preheat oven at 170C

1.  When the butter is semi-soft, using hand whisk, whisk together with sugar until fluffy.

2.  Add in milk and mix until well combined.

3.  Fold in sieved flours until well combined.

4.  Transfer to piping bag and pipe out desired shapes onto lined baking tray.

5.  Bake at 170C for 15-20mins.

Original recipe shared by Daniel Leong

This is the nozzle that I used.

My pipings :)

Shape was maintained!! :)


  1. Do you m8nd sharing the texture of this cookie? Was it melt in mouth type?

  2. Thank you for sharing this. It's easy and fuss free. Everyone loves it!

  3. can i ask what nozzle are u using to pipe?

    1. Picture of the nozzle was indicated in this blog entry. No brand nozzle, ref#852.

  4. Hi, May i ask the butter is salted or unsalted? And the piping bag is use small or large size?

  5. May I know have you tried using just icing sugar to replace the caster sugar ? Will the dough turn out the same ?? Instead of milk can I use 2 egg yolk ? What kind of milk are you using - fresh milk, full cream ??

    Thank you for sharing.


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