Add a bit more flour to make a firmer dough to shape these cuties.
Nozzle no. 853
These are piped using Wilton 6B
Addictive!
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.
wong choi Kim said
What is AP flour? Thanks
LikeLike
jeannietay said
AP = All Purpose flour which is also plain flour
LikeLike
Rachel said
Looks great
LikeLiked by 1 person
jeannietay said
Thank you Rachel:D
LikeLike
Lily said
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.
LikeLike
jeannietay said
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.
LikeLike
Lily said
Yes they kept their shape after baking.
LikeLike
jeannietay said
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.
LikeLike
Lily said
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
LikeLiked by 1 person
jeannietay said
No worries, glad everything went well
LikeLike
Glow said
Can rice flour be replaced by corn starch?
LikeLike
jeannietay said
shudnt be a problem
LikeLike
Pooi Leng said
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.
LikeLike
Pooi Leng said
Hi Jeannie, thanks for the recipe. Taste good. But my dough feels very soft and cookies turn out flat after baking. Any reasons?
LikeLike
jeannietay said
Overbeat your butter so dough is too soft. Can try to reduce the potato f lour and replace with plain fflour say about 20grams.
LikeLike
Peggy said
Can we used tapioca starch rather than potato starch
LikeLike
jeannietay said
i have not tried
LikeLike
Benish said
What’s potatoe starch
LikeLike
jeannietay said
Exactly as the name said
LikeLike
Tulip said
What is the Wilton tip that u use?
LikeLike
jeannietay said
I am sure if you look hard enough, you find it stated below the pictures:D
LikeLike
slackqueen said
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?
LikeLike
jeannietay said
Yes, you have over beat your butter. You only need to beat it until creamy enough not fluffy like baking a cake.
LikeLike
Emily said
Hi Jeannie, my dough is a little too ‘hard’ to be piped out. Is there something that I’ve done wrongly?
LikeLike
jeannietay said
Most likely you under beaten your butter. Keep on mixing the dough until it’s softer then try again.
LikeLike
Emily said
Alrighty! I’ll definitely try again. But nonetheless, it turned out really yummy just now! Just ugly 😂 Thanks for the recipe!
LikeLike
Melt in the mouth Butter Cookie – Olady Bakes said
[…] (adapted from Jeannie Tay, makes 30 -45 […]
LikeLiked by 1 person