Monday, December 15, 2008

Basic Butter Cookies

I have not been updating my blog for more than 2 months. October and November this year were rather busy months, full of ups and downs in my history of life. I was busy in the early part of October to prepare for my daughter's 2nd birthday. Later part of October I was saddened very much by the departure of my late fifth uncle. He was my uncle, the brother whom my dad doted a lot. Though he seldom came back in the early years after his marriage and migration to Holland, he made more trips back to visit us in recent years. This favourite uncle of mine somehow was very closed to me and my other siblings though we don't see him often... this kind of bonding, love and respect that we had for him is unexplainable .. yes blood is always thicker than water! I grief until today for the loss so does each one of my family members in KL especially my dad but we know that we have to move on with lifes. We miss him....

Then I was busy in November with my cake decorating class that I signed up in August and also my daughter fell illed with fever. I am now in KL visiting my family and I am glad to see that at least everyone looks and feels 'okie' and better now. As the year is going to end soon, I thought I better spend some time now writing and posting the rest of my baking adventures this year. So you will be seeing more new posts about pies, tarts, cookies and especially cake decorations! Check it out!

This recipe was done quite a while ago and was my first experiment of making cookies. The recipe was extracted from the 'Biscuits, Breads & Cookies' from Lynn Bedford Hall. I definitely have not read and seen enough baking recipes books but I do think that this is a book that I should get one for my baking library soon as I like the varieties yet specialised for both the modern and traditional recipes introduced.

The cookies tasted very buttery and crunchy. The used of good quality butter is important i think. Though I am a chocoholic but i prefer the original basic vanilla flavoured cookies than the chocolate ones for this recipe.


(Make about 30)

220g Bread flour
110g Unsalted butter
170g Castor sugar
1 egg lightly beaten
Few drops of vanilla essence
1 tsp Cream of tartar
½ tsp Baking soda


1. Preheat oven 180deg c. Grease the baking pan.

2. Cream butter and sugar together until light and fluffy. Add egg and vanilla essence and beat.

3. Sift the bread flour with the baking soda and cream of tartar. Add to the mixture and stir until incorporated. Mix to a soft dough and then shape into a ball with your hands.

5. Bake on the middle shelf of the oven for 12 minutes or until pale beige in colour. Cool on wire rack.

I had doubled up all the ingredients and made another batch of chocolate butter cookies. The recipe and method are as follows:
- Sift 2 tsp cocoa powder with the dry ingredients and add about 43g grated
semisweet chocolate to the dough.


1. Space each cookies about 2 inch as the cookies will expand a fair bit.
2. The dough does not meant for cookie-press therefore it did not keep its shape well. So don't use cookies cutter for this recipe as the shape will run.
3. Use scraper to scrape and transfer the rolled and flatten dough to the baking tray.
4. I need to increase the baking duration to another 10 - 15 minutes for my oven. So you may need to check how your oven works. The best way is to test baking one before putting the whole tray in. That will save a lot of hassle of taking in and out the whole tray from the oven to check whether it is cooked and to me it is safer to have one biscuit spoiled rather than the whole tray!

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