Butter Cookies
Melt-in-the-mouth piped butter cookies enriched with potato starch and a touch of ghee for extra buttery aroma.
🍳 Cook: 20 min
Ingredients
| 180 g | plain flour | |
| 80 g | potato starch | |
| 60 g | icing sugar | |
| 100 g | butter | |
| 80 g | ghee (optional, can substitute with butter) | |
| 1 tsp | 5 ml | vanilla essence |
| 1 | egg | |
| — | pink/red permitted food colouring (optional) | |
| 100 g | butter (Recipe 2) | |
| 100 g | plain flour (Recipe 2) | |
| 45 g | potato starch, substitute with plain flour or corn starch (Recipe 2) | |
| 25 g | icing sugar (Recipe 2) |
Instructions
Steps of Preparation:
- Preheat the oven to 155 degree Celsius and line 2 baking trays with parchment paper.
- Cream the butter and sugar until light and fluffy. Add in the eggs and vanilla essence, beat until well incorporated. Sift in the potatoes starch and plain flour, either use the machine at low speed or use a spatula to stir until well mixed.
- Take out half of the batter, set aside. For the other half, add a few drops of the red/pink colouring. Stir until well mixed. In a piping bag fitted with nozzle 1M or 2D (Wilton categorization), transfer the pink and beige batter into the piping bag.
- Pipe the batter into the baking sheets in the pattern of a big swirl. Bake in the oven for about 15-20 minutes. Let it rest in the baking tray for 5 minutes before transfer to the rack for cooling. Store in an air tight container.
Using Recipe 2: prepare the batter with the Recipe 2 ingredient set and follow the same piping and baking steps.
Conclusion: Substitute part of the butter with ghee will help to enhance the buttery aroma of the cookies. Do give it a try and let me know if it meet your expectations.