4 Ingredients Piped Butter Cookies

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If you are looking for a melt-in-the-mouth-cookie recipe for kids to bake during the coming holiday season, I would like to suggest this 4-ingredients piped butter cookies.  There are many piped butter cookies recipes online, and with HK Jenny Bakery’s recent onshore invasion, more copycat recipes are popping up.  But this seems the easiest for young kids to handle, with the least number of ingredients to weigh and measure (translate : less mess to clean up!) and the cookies holds its shape very well after baking (translate : 100% success rate, no ingredient wasted!)  The important key to success appears to be the choice of butter (Golden Churn)and type of flour (bread flour).

To make this with my kids, I bought a plastic cream piping syringe from Daiso that comes with 7 nozzles of different designs.  It fits nicely in a young child’s hands, and is so much easier to handle than a piping bag.  I end up using it to make my own batch of piped cookies as well.  Washing the greasy plastic nozzles after using it is a slight problem, as I cannot boil them in water like my metal piping nozzles.  I used cotton buds and liquid detergent to wash them in the end.  Its small capacity also means that I need to refill the piping syringe more often, compared to filling a large pastry bag with the entire batch of cookie dough.

With this recipe, the kids made cookies of many different patterns, trying out various piping nozzles and styles, none of them failed in taste test or collapse after baking!  And once the kids have mastered this basic recipe, they can tweak it to make chocolate, coffee or coconut version, but for us, the fun is really in the piping of the cookies.

4-INGREDIENTS PIPED BUTTER COOKIES
ADAPTED FROM : SUGARLICIOUS AND SUPERFOOD DIARY

200g Golden Churn tin butter
50g icing sugar
150g bread flour
50g corn flour/starch

METHOD

01. Mix bread flour and corn flour/starch together and sift, set aside.

02. Whisk butter till pale and fluffy with an electric whisk on medium speed.

03. Add icing sugar, continue whisking till all the powder sugar disappear.

04. Pour in the flour mixture, and fold in with a spatula.  Stop once there are no traces of flour.  Over mixing will let gluten form and end up with a harder cookie.

05. Pipe cookies onto baking tray.

06. Bake in a preheated oven 170C for 18 min.

07. Cool cookies completely before storing in an air tight container.


Note: My #2 of #cookdaiso52 challenge with daiso’s icing syringe

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