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 😊
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