Wednesday, February 1, 2012

Happy New Year 2012 & Gong Xi Fa Cai

Oh no!!! I've fallen behind in updating my blog again....:-(( The time flew past so quickly and before I realized it, it is already February 2012 . Hmmmm I actually did not attempt any new baking at end of 2011 as I had quite a number of orders from friends for the Christmas Celebration and then it was school opening time...Busy busy busy and Chinese New Year.

Before Chinese New Year arrived, I had planned to bake few types of cookies and all new recipes but with the last minute house cleaning (I actually used 3 whole days just to clean my Music Room which had became a 'store room' before attacking the kitchen) I just did not have the time to do any baking.  And just 2 days before CNY Eve, I had a baking marathon and I had to use last year's recipe...:-(( BUT! I manage to bake 2 new flavour of cookies just the day before CNY Eve. I had all the ingredients at home and it looked interesting. It even had the word 'MUST TRY' printed on that page. One of  the cookie is....: Butter Icing Cookie. This recipe is taken from the Yum Yum Magazine issue No 76.

220g Butter
100g Castor Sugar
1 Egg
300g Plain Flour

Butter Icing:
30g Butter
70g Icing Sugar

1. Preheat oven to 160 degree C.
2.Butter Icing: Combine all ingredients and mix well. Place into a piping bag for later use.
3. Beat butter & castor sugar until creamy. Add in egg and beat until smooth. Add plain flour and mix into a dough.
4. Place into a piping bag and pipe onto a baking tray.
5. Use your fingers to indent the centre of the dough. Pipe a little of  the butter icing into the indentation.
6. Bake cookies for 15-18 mins or until golden brown.
7. Remove fromn oven and leave to cool before storing.

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