This is one of my favourite cookies. I bought this cookie cutter quite sometimes back but don't have to chance to use it. So I told myself that I have to start using them. I love the aroma of this cookies when I baked them. The buttery aroma is so nice and my mum came to the kitchen and asked me what cookies am I baking.
Recipe Source: Victoria Bakes
Ingredients
75g butter (Golden Churn canned butter)
50g fine sugar
1/4 tsp salt
1 egg yolk + 1/2 tsp vanilla essence (lightly beaten)
150g cake flour (remove 1 tbsp)
pinch of baking powder
1 tbsp skim milk powder
50g fine sugar
1/4 tsp salt
1 egg yolk + 1/2 tsp vanilla essence (lightly beaten)
150g cake flour (remove 1 tbsp)
pinch of baking powder
1 tbsp skim milk powder
1 egg white
Dry Demerara sugar for sprinkling
Dry Demerara sugar for sprinkling
Method:
1. Cream butter, sugar and salt with electric beater till pale and fluffy.
2. Add in egg yolk and beat till well incorporated.
3. Sieve in the flour and baking powder, add in the milk powder, use the lowest speed of your electric beater to combine. Mixture will be bread-crumbs like and will form a dough easily.
4. Put dough into a plastic bag and roll it into a flat sheet as in Photo 3. Chill in the fridge till harden before cutting out the cookie.
5. Cut out cookie with cutter. Brush on some egg white and sprinkle dry demerara sugar on the surface.
6. Bake on a lined tray at 180C for 10 minutes in the middle rack and shift to the upper rack and bake a further 2 - 3 minutes to get the golden brown color.
Notes:
1. The sprinkling of the dry demerara sugar is optional. If you omit this step, please increase sugar to 60g.
2. Please really only use a pinch of baking powder as you don't want the cookie to be out of shape when it is baking in the oven.
3. Chill the dough again if it is too soft to be cut out.
2. Add in egg yolk and beat till well incorporated.
3. Sieve in the flour and baking powder, add in the milk powder, use the lowest speed of your electric beater to combine. Mixture will be bread-crumbs like and will form a dough easily.
4. Put dough into a plastic bag and roll it into a flat sheet as in Photo 3. Chill in the fridge till harden before cutting out the cookie.
5. Cut out cookie with cutter. Brush on some egg white and sprinkle dry demerara sugar on the surface.
6. Bake on a lined tray at 180C for 10 minutes in the middle rack and shift to the upper rack and bake a further 2 - 3 minutes to get the golden brown color.
Notes:
1. The sprinkling of the dry demerara sugar is optional. If you omit this step, please increase sugar to 60g.
2. Please really only use a pinch of baking powder as you don't want the cookie to be out of shape when it is baking in the oven.
3. Chill the dough again if it is too soft to be cut out.
