It’s been a long long while, huh?
No new bakes hence no new post too. It’s been good old butter cakes and fruit cakes.
I did kept myself busy with lots of crochet work thou. Did scarves, beanies and blankets for charity donation – a hobby that you dont sweat over it.
Planning small portion bakes this year, do miss those days which I bake in quantities. I enjoyed the planning and baking process.
Kicking off this year with Salted Egg Butter Cookies. Have heard much about Jenny’s Butter Cookies from HK, I’ve not tried it personally yet. This cookies is not too crumbly on the outside, slight crunch and almost melt in the mouth. And definitely simple with just 3 types of flour and just icing sugar.
I have baked a batch without salted egg using SCS butter but feel that it just lack the punch of butter, probably Golden Churn Tin packaging will do the job much better.
Recipe largely adapted from
I adjust the proportion of butter and icing sugar and added salted egg powder.
35g icing sugar
45g plain flour
30g bread flour
25g rice flour
25g Salted Egg Powder, I used Knorr Brand
*preheat oven at 160C
1. When the butter is semi-soft, using hand whisk, whisk together with sugar until fluffy.
2. Fold in sieved flours and salted egg yolk powder until well combined.
3. Transfer to piping bag and pipe out desired shapes onto lined baking tray.
4. Bake at 160C for 16mins.
I baked at 160 degrees for 20 mins and find them too brown so do watch your own oven temperature.