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Thursday, 25 February 2016

Decorated Chocolate & Vanilla Butter Cookies (Happy Auspicious Squirrel) 巧克力香草双味饼干



Photo updated: January 2017


Are they cute? Are they edible? 

Yes and these cookies are handmade by me.





During Chinese New Year, these adorable cookies are the most eye-catching butter cookies and they are especially loved by young children. Not only where they attractive to the eye, they tasted great too. Made with the combination of chocolate and vanilla, they can be combined in various way to create all kinds of delightfully cute and delicious cookies.

This recipe is featured in Bake & Celebrate: Cookies & Treats Cookbook


This cookbook is available at Popular bookstores Singapore and MPH bookstores Malaysia.






Here's the gallery of the cookies that I made with this recipe. 



First batch made in February 2016.
























My son told me the cookies (before deco) looks like hippo cookies. So I used his idea, decorated some hippo cookies for him ;) 





Photo updated on January 2017. 








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Here's the recipe:
点击中文食谱>> 

Vanilla layer

40g Unsalted Butter (softened)

30g Icing Sugar 

13g Egg (lightly beaten)

1/8 tsp Vanilla Extract


75g Cake Flour


Chocolate layer

80g Unsalted Butter (softened)

60g Icing Sugar 

25g Egg (lightly beaten)

130g Cake Flour

20g Cocoa Powder



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.

如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!



Method:

Prepare vanilla cookie dough: 

  1. Cream butter and icing sugar until smooth. 
  2. Gradually beat in egg and vanilla extract.
  3. Add in flour and mix with low speed.
  4. Use a spatula to scrape the sides and bottom. Form a dough. 
  5. Cover the dough with cling wrap, roll out the dough to about 1cm thick and refrigerate for at least 1 hour.

Prepare chocolate cookie dough: 

  1. Cream butter and icing sugar until smooth. 
  2. Gradually beat in egg.
  3. Add in flour and cocoa powder, mix with low speed.
  4. Use a spatula to scrape the sides and bottom. Form a dough. Cover the dough with cling wrap, roll out the dough to about 1cm thick and refrigerate for at least 1 hour.

To assemble and bake:

  1. When you are ready to bake, remove the chocolate dough from the refrigerator. Let it soften until the dough is pliable to roll. 
  2. Flour your rolling pin and rolling surface. Roll out the dough to about 0.5cm thick, use a squirrel (body) cookie cutter to cut out the dough. Carefully place the cut out cookie on a lined baking tray. Repeat for the rest.
  3. Remove the vanilla dough from the refrigerator. Let it soften until the dough is pliable to roll.
  4. Flour your rolling pin and rolling surface. Roll out the dough to about 0.5cm thick, use a squirrel (face) cookie cutter to cut out the dough. Carefully place the cut out cookie on the cut out chocolate cookie to assemble the face. Repeat for the rest.
  5. Bake in a preheated oven 180’C for about 15 minutes or until they are set and barely browned around the edges.



    To decorate:
    1. Remove cookies from the oven, let it rest on the baking tray for  5 minutes. Transfer the cookies onto a cooling rack, let it cool completely. 
    2. When cookies are completely cool, ice and decorate as desired. 


    Note: 
    1. You can use any cookie cutter to cut shapes as desired.
    2. You can use chocolate or store-bought royal icing to decorate the cookies. 


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