Thursday, February 15, 2007

Special Melting Moments



Ingredients:

200 gm. Butter
80 gm. icing sugar - sifted
1 tsp. Vanilla Essence
1/4 tsp. salt
125 gm. Self-raising flour - sifted
125 gm. cornflour

Some icing sugar for dusting

Method:

(1) Crem butter, icins sugar , vanilla and salt until just combined.
(2) Add in self-raising flour, cornflour and mix until a soft pliable is formed.
(3) Scoop dough into a piping bag fitted with a star nozzle. and pipe out rosettes onto a baking tray.
(4) Bake in a preheated oven of 165C for about 15 to 20 mins. or till light golden brown.
(5) Cool on wire rack, sprinkle some icing sugar on top if desired.
(6) Store in air tight containers.

8 comments:

Anonymous said...

Hi Aunty,

What is the size no. of your star nozzle?

yochana said...

Hi,

I forgot to see what number but I took a star nozzle that I like - slightly bigger for cookies. If I'm not mistaken, it could be star no. 5.

rgds

Anonymous said...

Hi Aunty!

Tried this recipe 2 days ago. My little girl and picky hubby actually like this cookie. I decide to make more to give away during chinese new year. Thanks so much for sharing your recipe.

Gong Xi Fa Chai!

3princesses

yochana said...

Hi 3 princess,

I'm glad they love it.

GONG XI FA CAI TO YOU AND YOUR FAMILY TOO.

RGDS

Anonymous said...

Aunty,

can I use ghee instead of butter? if use butter, does it have to be room temperature or cold?

thanks,
Janet

yochana said...

Hi Janet ,\

you can use ghee but you must let it rest for at least 4 hours so that they are not so sticky.

rgds

stella said...

i loved this recipe, very light ..however i've prob piping the dough from e nozzle as it was quite hard. I followed the recipe using digital scale.. and x overmixed the dough. May i know what went wrong?? Thanks

Aunty Yochana said...

Hi stella,

If the dough is too hard, just press into the nozzle and then use your thumb to press it out.

rgds