The Chinese New Year is approaching. This year is the year of the tiger, so I specially made tiger-shaped cookies to meet the occasion. The Butter Cookies, which are both cute and crisp. Adults and children are happy to eat these cookies during the Chinese New Year.
Whisk the Butter
If the cookies are made with the principle of natural rise, Kuih Bangkit uses icing sugar to whisk the egg yolks while making these butter cookies use icing sugar to whisk the butter. The cookies can slightly rise when they are baked, so the cookies will not be hard, and will have that crispy and melt in the mouth taste.
The state of butter should be softened is also particular. The butter must be cold to the touch, but it can be dented by lightly pressing it with your finger. If the butter used is too hard, the air won’t get in. If It is too soft like a liquid, it is hard to hold the air. So moderately softened butter is ideal.
It is recommended to use a spatula to mix the butter and icing sugar well before whisking the butter. This is to prevent icing sugar from flying out when the whisk is turned on, and also can make sure that there are no lumps inside the butter. Use a low speed to avoid the butter flying out when you start to whisk it, then turn to a high speed. In the process, you should stop from time to time to scrape the butter off the side so that it can be whisked evenly. After the butter is whisked, the color will lighten and appear fluffy feathery, and the amount will look mostly doubled.
The Role of Cornstarch
It is also possible to use other starch such as tapioca and potato starch. The function of starch here is also to make the cookies more crispy. People who like to eat crunchy cookies can also swap the amount of low protein flour and cornstarch.
Soft dough is difficult to do shaping, so wrap it and put it in the refrigerator for 30 minutes. But first, put it on the plastic wrap and press it flat so that the dough will be more evenly cooled and it will be ready for use sooner.
The dough that has been refrigerated can obviously feel hard. However, it is recommended to work with half of the portion first and return the other half to the refrigerator for storage. Otherwise, when the dough becomes soft, it will be more difficult to do the shaping job.
After all, this dough is soft and easy to stick, so it is more convenient to roll and operate through the plastic wrap, and it will not stick to the chopper board and rolling pin. At the same time, you also need to prepare a little low-protein flour to put on the mold, so that it will be less sticky when cutting the dough and pressing the emoji.
Butter Cookies with Different Flavors
You can also divide the main dough into 3 to 4 portions and make cookies with different flavors at the same time. I made coffee, green tea, and cocoa at the same time, each with 2 teaspoons of different flavors of powder. These three are bitter, so I added 10 grams of icing sugar each. The taste and sweetness can be adjusted freely. Although this will be a little troublesome, the advantage is that you can eat butter cookies with different flavors.
If you like the cute tiger butter cookies recipe we shared, welcome to share it with your relatives and friends~ Wish you good fortune in this tiger year!
You may like other CNY Cookies recipes, Pineapple tarts & Honeycomb cookies.
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- 200 g Softened Unsalted Butter
- 80 g Icing Sugar
- 0.25 tsp Salt
- 150 g Low Protein Flour
- 200 g Cornstarch
- Sift the icing sugar into a large bowl, add salt and softened butter. First, use a spatula to stir evenly.
- Use a whisk to beat at low speed and then turn to high speed to beat the butter until it is fluffy and feathery, the color becomes lighter and the weight is mostly doubled.
- Sift in the low protein flour and cornstarch. After mixing well with a spatula, press it with your hands to form a dough.
- Wrap the dough with plastic wrap and press flat, put it in the refrigerator for 30 minutes.
- Roll the dough flat to a thickness of about 0.5cm, then use a cookie cutter to cut and press the emoji.
- Put it into the oven preheated to 160°C, bake at 160°C for 25 minutes, then turn to top heat for 5 minutes to darken the color.
- After baking, let it cool before putting it in an airtight container.
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