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Thursday, 12 February 2015

Easy-To-Shape Butter Cookies 超容易造型的牛油饼干

The little bear will melt your heart but the cookies will not melt in your mouth. They are crunchy! 

I added a tsp of cocoa powder to part of the dough (240g) to get this color.

I don't like and I don't eat PLAIN butter cookies. So don't ask me if these cookies taste good Lol.... However, I get my food taster (my hubby) to try it out as he is my 'opposite', he only eat PLAIN butter cookies. He rated good, so I keep this recipe for future used. 

This recipe only calls for egg yolk. So this is a good way to make use of the leftover yolk from baking Crispy Almond Bread, Roasted Almond and etc... which only calls for egg whites. They are perfect match! 

Chinese New Year is around the corner and many were asking for this recipe. I'm still not 100% recovered yet, I can't stay up too I will only share the recipe for the butter cookies dough but not the step by step how I shape the cookies. I'll update my blog with details, perhaps after Chinese New Year when I have time and fully recovered. This blog is for fun so I'm not going to stress myself too much. 

If any of you happened to read my blog here and want to know more about shaping, feel free to leave a comment below. 

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.


Ingredients & Method:

170g Butter (softened)
155g Icing Sugar
1/8 tsp Salt
1 tsp Vanilla Extract

Cream butter and icing sugar until creamy. Add in salt and vanilla extract.

3 Egg Yolk

Add in egg yolk one at a time.

310g Cake Flour

Sift in flour. 

Mix with a spatula to form a dough.

Transfer to worktop and shape as desired.

This dough is pliable. For easy shaping, roll out the dough, cover with cling wrap and keep in the fridge for 15 minutes or longer. 

Bake in a preheated oven 170'C for about 15-20 minutes.

Happy Chinese New Year everyone! 新年快乐,万事如意!

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