Butter Cookies

Name: Butter Cookies
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 65g butter; 100g Low powder; 30g Powdered sugar; 15g Caster sugar; 30g Whole egg liquid; 1g salt; 15g coconut powder; 10g milk powder

by Autumn is a fairy tale

4.6 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

3

[Works of Bai Cui's Fifth Food Contest] Cookies have been made in many flavors, including cocoa, matcha, chives, original flavor, cranberry, walnut... I made this one today with more coconut flour, taste And taste spikes taste buds, it is worth recommending to friends!

Ingredients

Butter Cookies

1. The butter is softened at room temperature, and you can gently poke a hole with your fingers

2. Electric whisk for fluffy

3. Add sugar and caster sugar and mix well

4. Add the egg liquid in 2 times, mix well the last time, and then pour the next time.

5. Sent to fluffy feathers

6. Pour in milk powder and coconut powder and mix well

7. Sift into the low powder in 2 times and mix well

8. Mix until there are no dry powder particles

9. Mount the piping bag with a multi-tooth piping nozzle and spoon into the batter

10. Squeeze out a circle or shape you like on the bakeware, and put it in the refrigerator for 20 minutes

11. The upper and lower tubes of the oven are preheated at 160 degrees. After the preheating is complete, the middle layer is about 20 minutes. Don’t rush to take it out after baking. Let it cool naturally in the oven first, and then keep it sealed

Tips:
The time and temperature are for reference only, and are adjusted according to the temper of your own oven. The squeezed biscuits are placed in the refrigerator for storage, but the patterns of the baked biscuits are clearer.