Semperit Cookies (Custard Cookies)

There are many names for this cookie but I’ll stick to the original name of Semperit Cookies

Ingredients:-

125g Butter, softened to room temperature
1/4 cup of condensed milk
185g of corn flour
1 Tablespoon custard powder

Ready to bake

Method:-

1. In a mixing bowl, place the softened butter and condensed and mix using a hand whisk, until combined and smooth. Do not over mix or the cookies will flatten when baked.

2. Add in both the flours and use a sturdy spatula to mix into a smooth dough.
You can also switch to using your hands after the ingredients are more or less mixed in.

3. Place some dough into your semperit mould and press out the cookies on to a lined baking sheet. I used my thumb to push the dough through a piping nozzle as I only made a small batch.

4. Bake in preheated oven at 150C for 20 minutes then lower to 130C for a further 20 minutes. This is to prevent the cookies from turning brown. Adjust the temperature according to your oven.

5. Cool completely before storing in air tight containers.

 

Greenpeas Cookie II

Greenpeas Cookies

Adapted according to the amount of greenpea powder that I have left from Guai Shu Shu’s Recipe

185g of green pea (preferably without coating) or green pea powder
138g of plain flour
138g of peanut oil or other cooking oil
100g of icing sugar
46g of corn starch or potatoes starch (46g)
1/2 tsp salt

Instructions:

Preheat oven to 170C. Centre rack.

1. Measure out all dry ingredients and sift it together into a large mixing bowl.
2. Add the oil into the flour mixture and mix until well combined.
3. Measure about 8g and shape into balls and place on baking sheet.
4. Poke a whole into the middle of the balls with the thicker end of a chopstick and apply egg wash.
5. Bake at 170C for 20 minutes or until golden.

Store in an air tight container once cooled.

Coffee Bean Cookies

Coffee Bean Cookies
(Yield about 100 beans)

Ingredients :

110g Butter (unsalted)
50g Icing sugar
pinch of salt

3g coffee powder
10g Cocoa powder
100g All purpose flour
80g potato starch

Method:
1. Beat slightly softened butter with icing sugar until soft and smooth, about 1 minute. Do not over beat or your cookies will spread too much.
2. Add sifted flours/coffee/cocoa powder and salt and mix evenly to form a smooth dough.
3. Divide the dough into 4g each, roll them into oval shapes and with a plastic knife/cutter, make a slit in the middle of the cookie to resemble coffee beans.
4. Bake in a preheated oven at 150C about 20-30 minutes or until cooked.
5. Store the cookies into the air-tight container once they are cooled.

Jenny Butter Cookies Copycat

This is the original recipe without the matcha, using Pamplie salted butter thus salt is omitted from the ingredients list too. Awesomeness!

This version is copycatted from Ms Tam Chiak😛

Ingredients
200g butter (I used La Belle unsalted)
50g icing sugar, sifted
50g plain flour
100g wheat flour (or top flour) [I used low protein flour or superfine flour]
50g corn flour
5g matcha powder
1/2 tsp fine salt

Instructions:

Preheat oven to 160C.

Cream butter and gradually add in the sifted icing sugar and beat till pale and fluffy.

Sift plain flour, superfine flour, salt, matcha and corn flour twice.

Add flours all at once into the creamed butter and using low speed, mix until a soft dough is formed.  Do not over mix or the dough would be too soft and you will end up with flat cookies!

Put the dough into a piping bag with a piping nozzle and pipe directly on to the baking sheet lined with baking paper or silicon mat.

Bake for 30 minutes or until the cookies turn light golden brown at the bottom.

Leave it to cool on a cooling rack before storing them in air-tight container.

 

 

Salted Eggs Cookies

Salted Eggs Cookies

Adapted from Baking Tai Tai

If you can’t find the salted egg yolk powder, please refer to this post using the mashed salted egg yolks

Ingredients:

120g of unsalted Butter (softened) – initially use 100g but find the dough too dry so rub in another 20g.
50g castor sugar
180g plain flour
50g salted eggs powder
1/4 tsp salt

1 egg yolk for glaze
some sesame seeds to sprinkle on the top

Method:

Preheat oven to 160C. Sift flour, salt and salted egg powder together.
1. Cream 100g butter with sugar with a hand held mixer until pale and creamy.
2. Add in the sifted ingredients and mix with a spatula until a dough form. If dough is too dry, rub in some soft butter (20g) to form a soft dough.
3. Roll out and cut with a cutter.
4. Egg wash and sprinkle some sesame seeds over the top.
5. Bake at 160C for 20 minutes, turning the tray half way through for even browning.
6. Remove and cool completely before storing in an air tight container.

Notice:~ Just to inform that I have created a new group on Facebook as I am phasing out my blog posts because I have limited space left! So if you do not see anymore activities here, please head on over to that group to search for recipes which would be easy to find in the FILES folder (located on the top of the page) or in Albums.

Copycat Butter Cookies

Before

After

Copycat Butter Cookies
largely adapted from Zoe of Bake for Happy Kids

Ingredients:

100g salted butter, preferably the canned kind (I used french butter Elle)
30g icing sugar
85g bread flour (recommended with 12.5% protein)
15g corn flour
1 tsp vanilla extract (my addition)

The way I did mine using my Kenwood stand mixer:

1. Beat slightly softened but still cold butter with icing sugar for 1 minutes on medium speed. Add in vanilla extract half way through.
2. Add in sifted flours all at once and beat on low until fully incorporated (about 30 seconds).
3. Remove mixing bowl and use a spatula to mix batter until smooth.
4. Transfer to piping bag fixed with star nozzle and pipe out cookies.
5. Bake at 160C on middle rack until cookies are no longer shiny before reducing temperature to 140C and continue baking until golden brown. Mine cookies too about 30 minutes to bake.

Purple Yam Butter Cookies

Purple Yam Butter Cookies

Ingredients:

250g butter, take out and leave it to thaw at room temperature while you prepare the rest of the ingredients
195g Potato Starch
20g Purple Yam Powder
150g All Purpose Flour
70g Icing Sugar
1 tsp vanilla extract

Use a stand mixer to cream butter and icing sugar until creamy (about 2 minutes at medium speed-Kenwood mixer speed 4) before adding vanilla and salt, beat a few seconds then add the sifted flours and mix about a minutes with mixer on lower speed 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. Not to mention, the colour is beautiful!

Have a piece, it melts in your mouth…:D