This is a recipe Chermaine Pang remembers well.
As a senior vice president of a local bank, Chermaine gets her adrenaline rush managing portfolios of high net-worth individuals. Despite her hectic schedule juggling work and family, she still manages to find time to indulge in a little baking with the family.
“This butter cookie recipe was passed down from my mother,” Chermaine shares. “I love to eat butter cookies since I was a little girl. I can always smell the lovely aroma from the oven whenever my mother baked these and the taste is incredible! The prep work and actual baking are simple enough, but the precise measurements of the ingredients and methods used will determine the outcome of the cookies you desired. “
What inspired you to re-create this?
I want to bake the nicest butter cookies for my children. For cookies, the type of butter used determines the aroma and taste. I tried five different brands of butter and conducted blind taste tests. We love the Golden Churn and Cowhead butters. You can also add cocoa powder or green onion to create different tastes.
How long does it take to make the cookies?
Preparation takes around 20 minutes and baking time is about 17 minutes.
Best eaten with?
They are best eaten with milk, tea or coffee. Great for breakfast and snack time.
Ingredients (makes 30 to 35 pieces)
150g cold salted butter (Golden Churn or Cowhead)
30g icing sugar
160g cake flour
Pre-heat oven to 185°C
1. Take the butter out the fridge and let it sit for a while until it’s room temperature. The state of the butter is important — it must feel soft to the touch.
2. Then sift icing sugar in a large bowl
3. Heat up a pot of water (1/3 filled). When you see small bubbles emerging from the water, adjust the fire of the stove to the lowest
4. Put the large bowl (with butter and icing sugar) over the pot of hot water
5. Mix the butter and icing sugar with a spatula until the butter softens. Ensure the butter is not completely melted
6. Take the large bowl out from the pot of hot water. Use an electric mixer to beat the softened butter and icing sugar for three to four minutes until it’s creamy, pale and fluffy
7. Sift half of the cake flour in the mixture and whisk for 30 seconds. Sift the remaining cake flour in the mixture and whisk for another 30 seconds. (Do not over-beat the mixture as it will affect the texture of the butter cookies)
8. Use the spatula to mix the dough and make sure that all the flour disappears inside the mixture
9. Transfer the dough into a piping bag and pipe the butter cookies onto a tray covered with baking paper
10. Put the tray of butter cookies onto another empty tray. This is to prevent the bottom of the butter cookies from being burnt in the oven
11. Bake in a pre-heated oven of 185°C for 16 to 17 minutes. Check the cookies to make sure they are not overly baked or burnt
12. Immediately take the cookies out of the oven when the time is up. Do not leave the butter cookies in the oven as it will cause the butter cookies to be burnt
13. Let the butter cookies cool completely on the tray
14. The butter cookies are now ready to be served. Or you can store them in air-tight containers until you are ready to eat them