Butter Cookies

Butter Cookies

The Chinese name for these cookies is 車厘哥夫曲奇. Couldn’t figure out wat’s that in English.

Baking is just so amazing. Different combination of flour, butter and sugar gives you different end result. The same recipe handle by different pple may also gives you surprises too.

This is another recipe of butter cookies and I was surprise that the end result is different from the earlier I’ve used. The Disney Cookies is more “hard” cos the need to cut-out the cookies. I would prefer this one – it’s crisp on the outside and 松脆 on the inside, the cookies does not crumble when you bite onto it but will melt in mouth.

And I just love taking pics with natural daylight, the lighting is just right. Probably that is one of the reason why I shld start my baking session early 😛

Ingredients :
75g butter
25g icing sugar
1/8 tsp vanilla essence
Pinch of salt
70g plain flour
20g corn flour

Method :
1. Cream butter and icing sugar well.
2. Add in vanilla essence, mix well and add a pinch of salt.
3. Mix in plain flour and corn flour.
4. Using a piping bag and a tip, pipe out the cookie into desired shape on parchment paper. If the batter is too stiff for piping, add in a little milk at a time to a more manageable batter.
5. Top with cherries or a chocolate chip.
6. Bake at 160 degrees for 15 mins till lightly brown.
7. Keep in airtight container.

Yields : 30 pcs

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About Elyn

The joy of baking is seeing how much people enjoy them. I would love to offer these "joy" to you so drop me a note and we can discuss!
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12 Responses to Butter Cookies

  1. cadenze says:

    I believe this recipe came from a Hong Kong published recipe book? 車厘哥夫曲奇 – I can make out that 車厘 is Cherry and 曲奇 cookie. Can’t make out what 哥夫 stands for. Maybe… golf?

    Anyway, cookie looks nice! I will try this out soon. 🙂

  2. Elyn says:

    Haha … wat a good guess 🙂 The cookie is nice and I had a fun time piping them out too but the piping aren’t good enuf so need to practise more.

  3. Hi Elyn, your cookies are so pretty!! I have not tried piping cookies…will sure try your recipe one of these days 🙂

  4. Elyn says:

    Thanks SH 🙂 It’s actually quite fun piping them and getting it right. Do take note the batter should not be too watery otherwise the shape won’t stay. The biscuit is quite tasty indeed 🙂

  5. flpompano says:

    車厘哥夫 = Cherikoff is a translation. It has nothing to do with cherry nor has it got anything to do with golf. It’s a Russian name. So presumably the cookie was originally created by a chef with the name Cherikoff. Or, the owner of Cherikoff cafe, which was located on Nathan Road just before Jordan on Kowloon side, HONG KONG, was a Cherikoff himself, or he used the name for his cafe.

  6. Elyn says:

    Hi flpompano, thanks for the explanation, sound interesting!

  7. aqua says:

    Can you telling me more about ‘creaming’ the butter and icing sugar? Do I start with hard butter or softened butter?

    The would the mixture look like the ‘cake icing’ or a dough?

    Thanks

  8. .: Mandy :. says:

    Hi Elyn!

    I did these to give away for Christmas! and they really taste good! =) Piping cookies = fun! (^^,) enjoyed it alot! I do agree with you natural sun lighting makes the picture look very good indeed! Once again, thanks for the recipe! *big hug*

  9. Pingback: Che-Cheh » Chinese New Year Cookies: Margarine Cookies (hehehe)

  10. Trumpet says:

    Cherry Gough Cookies

    checked up on google translate 🙂

  11. Thasanee says:

    Thanks for sharing really nice recipe. I love texture of this cookie. I made it again and again :).

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