Like the cookie, there are so many recipes to choose from but sometimes I only want a simple butter cookie.
Because the ingredient of this cookie is so straightforward, the quality of the ingredient will become so important esp. the butter, as the main fragrance and flavor of the cookie are coming from it. Anyway, I didn't say that you have to buy the most expensive butter, but buy the one that you love the fragrance of it.
This easy cookie is very easy to make, it uses the creaming method to add the air you can see that our cookie will puff up and spread while baking. The egg that we use for this cookie is egg white which makes the cookie crisper than egg yolk.
You can shape it in many ways, but don't forget that the baking time will be different.
Viennese cookies
14-15 pieces
100 g ........................ Unsalted butter (Soft)
1/2 tsp ...................... Vanilla extract
1/8 tsp ...................... Salt
55 g ........................... Icing sugar
30 g ........................... Egg whites
110 g .......................... Cake flour
Preheat an oven to 180℃ Using upper and lower heat.
Have ready a baking sheet lined with baking paper.
Pur the butter, salt, and vanilla into a bowl. Beat until smooth.
Add the icing sugar and beat until light in color.
Pour the egg whites into the bowl. Beat to combine.
Sift the flour into the bowl.
Fold to combine.
Put into a piping bag fitted with a 1 cm. star nozzle.
Pipe the cookie dough into a 7 cm. long onto the prepared baking sheet.
You will get about 14-15 pieces.
Bake in 180℃ Preheated oven for 13-15 minutes.
Viennese cookies
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