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Buttery Cookies

buttery cookies 1

 

Every year I am requested to make a dish either sweet or savoury for 170 to 200 mentally challenged or depressed patients who stay in a hospital here in Singapore.

This year I decided to do big buttery biscuits or cookies which are crispy, melt in the mouth and yet have a tasty bite. Because of their condition, there are some limitations as I can’t add nuts or other stuff which may choke them.

I came up with this buttery biscuit as there is a sudden craze for such cookies in Singapore (A certain bakery from Hong Kong selling butter cookies has opened a shop).

As I had limitations, I added toasted dessicated coconut and crushed cornflakes – just for the extra tasty bite, though not much.

It turned out so well – I made 200 large cookies, each size about 5 cm, thickness about 1 cm and yet it was gone in a few minutes. The thought that the patients enjoyed the cookies made me very satisfied and happy. This was another charity bake and I took about 2 hours to make and bake the cookies, cool them and place in air tight containers.

Kindly bake and tell me what you think. For me this cookie is going to be one that I will definitely keep baking for gifts for family, friends and for children.

The recipe here yields 35 to 40 biscuits (5 cm cookies).

 

buttery cookies 2

 

INGREDIENTS:

160 g butter

10 g vegetable shortening

75 g icing sugar

150 g plain flour

50 g corn flour

1 tsp baking powder

1 tsp vanilla extract

20 gms toasted dessicated coconut

20 gms cornflakes, crushed coarsely or finely

 

METHOD:

Preheat oven to 180C.

Sieve plain flour, cornflour and baking powder. Keep aside.

Cream butter with shortening and icing sugar till fluffy.

Add vanilla extract, continue to mix for a few seconds more.

Fold in flour mixture a little at a time till all is mixed thoroughly.

Use a 3.5 cm ice cream scoop to place balls of dough in a lined tray and bake for 15 to 20 minutes in a 180C oven. Make sure to leave some space between the biscuits as it will flatten out and expand.

Cool and serve.

 

Notes:

I used French butter here. You may use your own preferred butter.

You can omit the shortening if you don’t have it (it adds a slight crunch to the cookie).

You can use a smaller sized scoop to make smaller sized cookies.

You may also just roll into a ball and place on the baking sheet (the dough is very soft; to handle rolling – keep the dough in the refrigerator for 15 to 30 minutes for easy handling).

You can also pipe out the cookies as I said the dough is very soft and pliable.

If you want the recipe to make 200 cookies, just multiply the recipe by 5 times.

You may add your favourite additions such as nuts or chocolate chips etc.

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