Butter Cookies – improved formula
Ingredients: (quantity in pink yields exactly 1 large tub)
250g unsalted butter, softened to really soft but still cold (200g)
215g Potato Starch (180g)
150g All Purpose Flour (120g)
75g Icing Sugar (60g)
3/4 tsp salt (1/2 tsp)
Method:
Use a stand mixer to cream butter and icing sugar until just blended, about a minute. Add the whole lot of sifted flours and mix for another minute with mixer before switching to spatula mixed until dough is evenly combined.
Transfer some dough into piping bag fitted with piping nozzle and pipe out cookies on to baking sheet.
Baked at 145C for 40 minutes or according to your preference on the color of your cookies.
These cookies are easy to handle without leaving much crumbs, yet melt in mouth and crispy at the same time. Yum!
Note: Modified to icing sugar as some feedback find it too crumbly when using caster sugar.
What is AP flour? Thanks
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AP = All Purpose flour which is also plain flour
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Looks great
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Thank you Rachel:D
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Hi Jeannie, I hv just made a batch of this melting butter cookies. It is real delicious n addictive. However my cookies turn out to be very crumbly. Any tips to rectify the problem. And thanks for the recipe.
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Hi Lily, Did your cookies kept their shape after baking? Mine are not crumbly at all. In fact, they are quite firm and easy to pack.
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Yes they kept their shape after baking.
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Hmm…strange because I can stack my cookies without having to put a layer of paper in between each layer to support the cookies which I usually do for crumbly type.
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Hi Jeannie, sorry was not free to update you on the cookies. I did another batch, I use 20g less potato starch and up the AP flour. Turn on all ok and nice. Praises from all who have tried. Thank you so much for the guidance and patience.
Lily
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No worries, glad everything went well
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Can rice flour be replaced by corn starch?
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shudnt be a problem
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Hi Jeannie, thanks for the recipe. Taste good. But mine turns out very crumbly and couldn’t kept their shape after baking. My dough is quite soft. Any reasons? Thanks.
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Hi Jeannie, thanks for the recipe. Taste good. But my dough feels very soft and cookies turn out flat after baking. Any reasons?
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Overbeat your butter so dough is too soft. Can try to reduce the potato f lour and replace with plain fflour say about 20grams.
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Can we used tapioca starch rather than potato starch
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i have not tried
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What’s potatoe starch
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Exactly as the name said
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What is the Wilton tip that u use?
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I am sure if you look hard enough, you find it stated below the pictures:D
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Hi, thanks for sharing the recipe. I’ve tried it however my cookies melt and does not turn out as nicebas yours.. Mine looks like the “melted” version. Did i miss out anything?
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Yes, you have over beat your butter. You only need to beat it until creamy enough not fluffy like baking a cake.
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Hi Jeannie, my dough is a little too ‘hard’ to be piped out. Is there something that I’ve done wrongly?
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Most likely you under beaten your butter. Keep on mixing the dough until it’s softer then try again.
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Alrighty! I’ll definitely try again. But nonetheless, it turned out really yummy just now! Just ugly 😂 Thanks for the recipe!
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Trying your this recipe yesterday, i tried to use cookie cutter turn out good but need to work fast cause the dough may turn soften after sometime. I did put in fridge for half an hr then roll out to cut. Not sure you hv any advice to prevent the dough turn soft/ sticky when cutting on it?
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These cookies are meant to be piped as the batter is very soft
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Hi, may I know if in terms of melt in your mouth, this is better or miss tam chiak recipe? Thanks!
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I prefer this one.
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Hi! If I just want to bake half a batch, should I just cut all ingredients in half?
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yes
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Hi Jeannie, thanks for this. does corn flour works the same as the potato one?
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I think you can replace it although I have not tried.
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Hi Jeannie sifu. May i know how much more plain flour to add to make the chicken shaped cookies to make it firmer please ? Thank you
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I didnt measure, just add until I can shape the dough easily. Maybe a couple of tablespoons.
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