The cookie has a light and melt-in-your mouth texture, and not-too-sweet in taste 😋
Being my first try of piped cookies, you can see irregularities and inconsistency among all the cookies. Hope I can do better next round 😀
Update: 23 February 2021
I used Wilton nozzle 1F to bake another batch of kaya cookies with a floral design 🌸😍
Yield: about 25 to 30 cookies
Dough weight: 173g
50g unsalted butter, softened
20g icing sugar
1g low-sodium salt/salt
25g less-sugar kaya
65g top flour/cake flour
15g potato starch
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 kaya to the batter.
4. Mix in the loosened flour mixture from Step 1.
Use a silicone spatula to gather the dough into a ball.
5. Transfer the cookie dough to a piping bag (600ml size) fitted with a Wilton 1E nozzle, or any preferred cookie nozzle.
You can also freeze the cookie dough and cut it into slices. Details at the end of this recipe😊
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 🍪
You may also wrap the cookie dough in cling wrap and shape into a block. Freeze the cookie dough for about 1hour or till hardened. Cut the cookie dough into thin slices and transfer to a baking sheet lined with parchment paper. Bake at 180℃ for 10 to 12 minutes, or till golden. Let the cookie rest in the warm oven for about 3 minutes. Cool to enjoy 😋