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yes I know, I posted a butter cookie recipe before. but this is differentβ¦ I prefer this one better π tastes more ASIAN. It doesnβt crumble into nothingness when u bite it, and still keeps it shape, but the moment it enters your mouth it melts into beautiful butteriness π. only thing bad about this is that my piping bag keep popping open when I pipe this as itβs rather thick. do try to get your hands on a sturdy piping bag to pipe these babies out. also, you can make so many other flavours! just made the basic flavour today because I donβt have enough time.
ingredients (recipe is adapted from buttermilk pantry):
- 158g butter (use the tinned butter, or a high fat one - I use kerrygold)
- 1/4 tsp salt
- 60g icing sugar
- 60g corn starch (can reduce if u want)
- 158g cake flour (I used top flour)
steps:
- whip butter till fluffy
- add salt and sugar and whip till pale
- add corn starch and mix
- sift in flour and fold till dough forms
- pipe them out (8 star tip) (to get the shape, u just need to wiggle it the piping bag right to left as u go up)
- fridge for 30 mins
- bake in preheated 150deg oven for 30 min
- let cool and ENJOY
Letβs bake π§πΌβπ³β¨π§π»
#MyLemon8Diary #buttercookies #buttercookierecipe #baking #bakingrecipe #jennybakerycookies #easyrecipe