Kaya Butter Cookie (Ghee version)

A delicious crispy and aromatic butter cookies made with reduce-sugar kaya and ghee or clarified butter 😋

Click here for butter version of kaya butter cookie recipe 👈

Yield: about 25 to 30 cookies

Dough weight: 180g

Ingredients

50g ghee

20g icing sugar

1g low-sodium salt/salt

5g milk

25g less-sugar kaya

65g top flour/cake flour

15g potato starch

Directions

1. Mix top flour and potato starch in a small mixing bowl. Stir the flours with a whisk to loosen them. Set aside.

2. Cream softened butter with icing sugar and salt till light and fluffy.

3. Blend in the milk, 

followed by kaya to the batter.

4. Mix in the loosened flour mixture from Step 1.

Use a silicone spatula to gather the dough together.

5. Transfer the cookie dough to a piping bag (600ml size) fitted with a Wilton 1E nozzle, or any preferred cookie nozzle.

Pipe the cookie dough onto a baking tray lined with parchment paper. Allow good spacing between the cookie dough.

Video of my unprofessional piping 😉

6. Bake at middle rack of a preheated oven at 180℃ for about 10 to 12 minutes, or till the cookie base and edge became golden. Turn off the oven, and let the cookies stay in the oven for about 2 to 3 minutes to dry up the cookies.

7. Let the cookies cool down before enjoying 😋

Keep the unconsumed cookies in an air-tight container lined with a piece of paper kitchen towel or tissue paper 🍪