4 ingredients cookie

4 Ingredients Piped Butter Cookies Ver 2.0

| San

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I just could not find the Golden Churn Butter in tin form after 3 days of looking around, and decided to take matter into my own hands by baking with good old block butter.  This recipe here uses exactly the same proportion of ingredients as my previous attempt.  Plus, there are plenty who recommend to chill the piped cookies in the fridge for 30 minutes before baking so that the piped pattern stays after baking.  So I think using block butter should work, and they are cheaper than the tinned butter, no harm trying, again.

But before that, I have actually tried with …ghee.  I used the same recipe and replace the fat, and I ended up with this.block butter 4 ingredient 006block butter 4 ingredient 008block butter 4 ingredient 009 block butter 4 ingredient 010

Wafer.thin.  Maybe with ghee, more flour is required.  But I am not good at troubleshooting from scratch, so off with the block butter for my second try.

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The patterns appeared fainter after baking, but still turned out better than the ghee version.  So in case the tinned butter is nowhere to be found, just use blocked butter, but chill the dough for 30 minutes before baking.  As the temperature of the dough is colder, I baked them at 180C, instead of 170C.

4-INGREDIENTS PIPED BUTTER COOKIES VER2.0
ADAPTED FROM : NASI LEMAK LOVER

200g salted block butter, melted
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 180C for 18 min, until golden brown.

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

4 Ingredients Piped Butter Cookies

| San

piped butter cookies 001

Processed with VSCOcam with a6 presetpiped butter cookies 003

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