Butter Cookies ( Green Tea/Cocoa & Original Flavour)

Ingredients 

250g pure butter ( room temperature)

100g icing sugar 

250g Potatoes Flour 

180g Pain Flour

4g green tea powder 

4g chocolate malt powder ( 2 tsp )

1. Place the butter + sugar mixed at medium slow speed till creamy. Blend on speed 3 about 5 minutes.

2. Look creamy

3. Add shifted potatoes and plain flours and  use a spatula slowly mixed well. 

4. Divided 3 portion. One for original flavour, One portion add the green  tea powder and the last portion add with chocolate malt  powder . 

5. Put in the fridge to chill for 15-20 minutes 

6. Reheat the oven to 160C. Roll into round shape till all done. 

 7. Put in the oven to bake for 25 minutes.

Butter cookies ( soft)

 

INGREDIENTS 

250 g butter 

65 g icing sugar sifted 

65g plain flour

 125g wheat flour or top flour 

65g corn flour 

INSTRUCTIONS 

1.Preheat oven to 180 degree celsius.

 2.Cream butter and gradually add in the sifted icing sugar and beat till pale and fluffy. High speed for 5-6 minutes 

3. Sift plain flour, wheat flour and corn flour twice. 

4.Fold the ingredients together with a spatula until it is well incorporated. (Divided 3 portions to mix well at one time)

Tips- Do not beat or over mix as you will not achieve the airy texture. 

5.Put the dough into a piping bag with star dip nozzle. Pipe the cookies onto the baking tray lined with baking paper. 

Tips Leave 1 cm in between cookies as they will expand a little during baking. 

6.Bake for 15-20 minutes or until the cookies turn light golden brown. 

7.Leave it to cool on a cooling rack before storing them in air-tight container.

Recipe Credit to Miss Tam Chiak: https://www.misstamchiak.com/recipe-ultimate-butter-

Cranberry Shortbread

 

Compliment Recipe from Miko Tan

Ingredients 

225g salted butter

1/2 cup caster sugar

2 cups all purpose flour

60g minced/chopped dried cranberries.

Prepared 

1. Cream butter and caster sugar until light and fluffy.

2. Sift in flour by 3 batches. Mix well with each addition.

3. Stir in dried cranberries.

4. At this stage, u will get quite wet dough. Its normal cause its rich with butter. Transfer dough to plastic or clingwrap and shape in shortbread mould.

5. Keep in freezer for min 30 mins. U wil get a hardened block of dough.

7. Run a sharp knife to slice the block. Each slice approx 1cm thickness and arrange on baking tray lined with parchment paper.

8. Bake in a preheated oven at 160C for 15 to 20 mins or until golden brown.

Butter Cookies

 INGREDIENTS 

227g butter 

50g icing sugar sifted 

low protein flour or cake/pau flour 

90g wheat flour or high protein flour 

50 g corn flour 

INSTRUCTIONS 

1.Preheat oven to 150 degree celsius. 

2.Cream butter and gradually add icing sugar and beat till pale and fluffy on low speed.

3. Sift all flours (twice)

4. Fold the ingredients together with a spatula until it is well incorporated. 

Tip -Do not beat or over mix the dough. 

5.Put the dough into a piping bag with any nozzle you like. Pipe the cookies onto the baking tray lined with baking paper.

6. Bake for 25 -30 minutes or until the cookies turn light golden brown.

7.  Leave it to cool on a cooling tray before keep in container.