A light and delicious butter cookies that involved simple ingredients and steps to make. A good recipe to utilize the left over egg white from other recipes like the dough of the pineapple tarts.
40g lightly salted butter, softened
30g raw sugar/caster sugar (may increase to 35g next round)
1 egg white, 28g
1/4 tsp vanilla extract
38g plain flour
2g rice flour/plain flour
1. Cream softened butter with raw sugar till light and fluffy using a handheld blender blend at low speed.
2. Gradually blend in the egg white in a few batches.
|The final product resembled buttercream
3. Mix the vanilla extract into the batter.
4. Gradually sieve and fold the plain flour and rice flour mixture into the batter.
5. Transfer the cookie dough to a piping bag.
6. Preheat the oven to 170℃ for about 10 minutes.
Cut the tip of the piping bag to give about 0.5 to 1 cm opening, Pipe about 5 cm long cookie dough onto a non-stick baking sheet or parchment paper.
7. Bake at middle rack of a preheated oven at 170℃ for about 14 to 15 minutes, or till the edge of the cookies begin to turn golden brown.
8. Remove the cookies from the oven to cool down over a wire rack.
I returned the baked cookies to the warm oven after cooling down, to dry the cookies further and to get a crispier texture.
Recipe adapted from Kathrine Kwa's Cat's Tongue Cookies with appreciation 😊