The recipe comes from Betty Saw's Cookie Galore. But i made some major modification to it. I am too lazy to type it out. If you want the recipe, pls leave a comment and I will get down to it soon.
Instead of the piping bag and tip which Betty uses, I used the Cookie Press thinking that this could be easier to manage.
Mistake. It is just as tricky, if not more. Many times, the dough will not drop from the press. Other times, part of the dough dropped. Even more times I had to scoop the dough back into the press!Having said, Sheen and I had a fun afternoon doing this. He was always eager to help me put the M&Ms, quinns, or sprinkles over the plain cookies.
For me, I had fun seeing how the pretty cookie take shape as they wiggle thru the metal plate.
haha, I burnt the cookies towards the end... cos I was just too tired to watch the oven closely.
Once I empty the cookie jar, I will certainly be back playing with these plates as the crumbly crunchy cookies are so light and buttery. I can already see myself using this recipe over and over again!
240g butter, cut into cubes
90g icing sugar
270g Top flour (or Hong Kong Flour or Cake Flour)
2 tsp vanilla essence
Some full cream milk
- Preheat oven to 180°C. Line baking tray with greaseproof paper.
- Cream butter in mixer till fluffy. Add 2 tbsp of milk & vanilla essence. Mix until well combine.
- Sift icing sugar over butter, followed by flour. Mix till combined. Do not overmix.
- This is the tricky part: Check the consistency of the dough - it should be soft enough to be piped thru the cookie press. If not, add 1 tbsp more milk until it is soft enough.
- Fill the dough into cookie press and use as per the press instruction.
- Bake for 12 to 15 minutes till cookies are light golden brown. Allow cookies to cool.
- This is a very simple recipe which needs the best butter you can get. I use Lurpak.
- Press and bake immediate.