Wednesday, December 17, 2008

Melting Moments

This was one of the first few cookies i tried baking. I did this recipe together with the cheese start biscuits. Both recipes were taken from Agnes Chang's cookbook called 'I Can Bake'. I cut down the ingredients into half for both recipes as my purpose was mainly to test and do experiment on how my oven works on cookies baking.

My daughter loves these cookies a lot and I love to see how she enjoyed nibbling bit by bit of this small little treat! I am sure younger children will love these cookies a lot as they don't need to chew a lot and it melted in your mouth within seconds. I baked this as snacks for my daughter during the peak of the China's scandal of the melamine tainted dairy products last year. I am not sure if I could somehow use and modify this recipe and used it to make the crust for the pineapple tarts. I should try it out soon before Chinese New Year!

I wasn't very happy with the look of the cookies though. It was my very first experience in using piping tip, coupler and piping bag. I can still remember I was struggling on how to put the coupler in the bag, how to fill the bag with the mixture, how to squeeze, what angle and strength. It was quite a mess!


200g butter
80g icing sugar
1 tsp vanilla essence
¼ tsp salt
120g self raising flour
120g corn flour

Some icing sugar for dusting


1. Preheat oven at 170deg C.

2. Cream butter, icing sugar, vanilla and salt until just combined

3. Add self-rising flour, corn flour and mix into a soft dough.Spoon mixture into a piping bag fitted with a big star nozzle. Pipe onto a greased baking tray to form into the shape of a rosette

4. Bake for about 15 to 20 min

5. Cool at rack, sprinkle some icing sugar on top if desired. Store in air tight tin before serving.

1 comment:

Jessica said...

I love this cookies too, I love to put a red minced cherry in the middle.

Related Posts Widget for Blogs by LinkWithin