Small Batch Baking : Almond Cookies


Small batch baking = less utensils to wash

++Notes 001 // Made with minimal utensil and no electric mixer, just a hand whisk and a tablespoon for mixing.
++Notes 002 // Baking and washing up completed in less than 1 hour.  Butter need to be softened in advance though.

/ Source
/ Makes 15 cookies


55g unsalted butter, softened to room temperature
50g sugar
1/4 tsp salt
1 egg yolk
1/2 tsp vanilla extract
60g plain flour
60g ground almond
1/2 tsp baking powder
1 tbsp fresh milk


01. In the small mixing bowl, whisk to cream softened butter.
02. Weigh sugar in bowl No.1, add to creamed butter.
03. Add 1/4 tsp salt.  Whisk to combine.
04. Separate egg yolk from white like this and add the yolk into the butter mixture and whisk to mix well.  Keep the white in bowl No.2 for other recipe.
05. Measure flour in bowl No.1 and add 1/2tsp baking powder to the flour.
06. Measure 1/2 tsp (2 x 1/4tsp) vanilla extract and whisk it into butter mixture.
07. Sieve flour and baking powder directly into the mixture. Stir briefly with a tablespoon to incorporate.
08. Measure ground almond in bowl No.1 and add this into the mixing bowl.  Stir to incorporate all ingredients well.
09. The dough mixture at this stage will be too wet to be shaped with hands.  Leave the mixing spoon in the mixing bowl, and chill dough in fridge for 10 minutes to harden it for easier handling.
10. After 10minutes, remove  dough from fridge.  Pour about 1 tablespoon of fresh milk into bowl No.1 and set aside with brush.
11. Preheat oven to 180C.
12. With the chilled tablespoon, scoop out a dough, approximately 15g, shape it into a ball and place it on a baking tray.  Gently press down to flatten it.
13. Repeat with the rest of the dough.
14. Brush cookie surface slightly with milk before baking them in the preheated oven for 10minutes, until golden brown.
15. Cool completely before storing in airtight container.