The other day my younger sister requested me to make some butter cookies for her..As she was craving for butter cookies that not too strong of buttery and milky aroma, and importantly not taste too sweet. She use to buy this type of butter cookies from a CNY cookie seller but this seller is no longer supplying cookies. Luckily her "Ah Chi " (mean sister in Hokkien dialect) knows how to make cookies for her now ^_^
I decided to try Blue little kitchen 蓝色小厨 recipe which use high protein flour and rice flour. I also decorated with dried cranberries instead the usual red cherries since i still have a can of this..
I also use economical butter (Bxx brand) instead of those good butter since my sister doesn't like too buttery cookies..Anyway, my sister said this butter cookie is difference from what she had tasted last time,,not look that yellowish, taste ok because not too sweet, but not melt-in-mouth as this cookie slightly crunch (I supposed due to addition of HP flour and rice flour)..After she described it further, then i only realized that she actually wanted those old fashioned butter cookies that look yellowish and full of custard aroma..Malay called this cookies as biskut bunga Dahlia, going to make again for her soon.
Nevertheless, if you are looking for a buttery and not over sweet butter cookies, this cookie is your choice..
Crunchy Butter cookies 牛油小脆饼(recipe source: adapted from blue little kitchen )
100g butter, room temperature
25g icing sugar
75g High protein flour or bread flour
25g rice flour
1. Cream butter with icing sugar till light and fluffy.
2. Sift in bread flour and rice flour, lightly mix to combine (do not over mix)
3. Fill the mixture into a piping bag that fill with flower tip (I use tip no. 864), pipe on a baking tray.
4. Bake at pre-heated oven at 150C-160C (lower rack) for 20mins or golden brown.
5. Cool on wire rack, store in air-tight container.
I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover