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yes I know, I posted a butter cookie recipe before. but this is different… I prefer this one better 😉 tastes more ASIAN. It doesn’t crumble into nothingness when u bite it, and still keeps it shape, but the moment it enters your mouth it melts into beautiful butteriness 😍. only thing bad about this is that my piping bag keep popping open when I pipe this as it’s 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 don’t 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
Let’s bake 🧑🏼🍳✨🧚🏻
#MyLemon8Diary #buttercookies #buttercookierecipe #baking #bakingrecipe #jennybakerycookies #easyrecipe