Piped Butter Cookies

I am in the process of trying out various recipes for piped butter cookies. The cookies has to be crispy, light and can hold its shape during the baking process.

Read from various Taiwanese cookbooks that for the cookies to hold its shape, we need to use bread flour. I therefore used a combination of bread flour and cake flour for this trial.

This is the result of my trial, piping skill still needs improvement.



Ingredients:
65g butter (I used Golden Churn)
15g castor sugar
25g icing sugar
Sprinkle of sea salt
25g egg (lightly beaten)
2 tsp milk
1/2 tsp vanilla essence
70g bread flour
20g corn starch
10g cake flour

Method:
1. Cream butter, salt and sugars till creamy and pale. Add in 1/2 portion of the lightly beaten egg and cream till well-combined before adding the rest of the egg. Stir in the milk and vanilla essence.
2. Sieve in the flour mixture and mixed till well blended.
3. Piped onto lined baking tray and chilled in freezer for 10 minutes before baking.
4. Bake at 180C for 15 - 20 minutes or till golden in colour.

Notes:
I used Wilton Star Tip 1M.