This recipe is originally one from a selection of recipes that I developed for a school project (EPQ) I did back in 2020/2021, which was a recipe book dedicated to different biscuits/cookies from an array of different countries all over the world.
These Chinese butter cookies are popular around the new year and are often piped into floral/star shapes before baking. The butter cookie is comparable to a shortbread, except they tend to be lighter in texture and sweeter in taste, but while still keeping the lovely melt-in-your-mouth texture.
Ingredients
- 115g Softened salted butter
- 25g Icing sugar
- 95g Plain flour
- 8 tbsp Corn flour
- 2 tbsp Milk
Directions
- Preheat the oven to 150°C (130°C fan)
- Mix the softened butter and sugar until light and fluffy
- Add the plain flour and corn flour to the mix
- Then, add the milk and mix until it forms a thick, smooth dough
- You can shape the dough with a cookie press or a piping bag, but if you don’t have access to either of those then you can just spoon a teaspoon of the dough onto the tray and slightly flatten it by hand
- Bake for 25 minutes, or until slightly golden
- Once cool, dust with icing sugar and store in an airtight container
