This is the only cookie recipe I know that can be easily squeezed through a piping bag. For this recipe, I use margarine (more commonly known in Singapore and Malaysia as a “butter spread”), which is a blend of butter and vegetable oil. Of course, if you prefer using 100% butter, you can do so. Just reduce the amount of butter so that the butter-to-flour ratio is 1:1.
INGREDIENTS
- Butter spread (I’m using Buttercup brand) 227gr
- Icing sugar 150gr
- Cake flour 300gr
- Egg 1pc (55gr)
METHOD
- Keep the butter spread and icing sugar at room temperature. Then, use a spatula to mix them until the icing sugar is incorporated and will not fly out of the bowl.
- Using a mixer on low speed, beat the butter spread and icing sugar until the mixture becomes pale and creamy.
- Add the whole egg and mix it in with a spatula.
- Add the flour gradually, mixing with a spatula until fully incorporated.
- Transfer the dough to a piping bag fitted with your favorite piping tip, then pipe the cookies onto a baking tray lined with baking paper.
- Bake at 150°C for 5–10 minutes. The cookies will be slightly soft when they come out of the oven, but they will firm up as they cool.
NOTES
- If you live in Indonesia, you may not be able to find Butter Spread. Instead, you can use margarine (such as BlueBand 250g) mixed with 2 tablespoons of milk powder.
- If you use 100% butter, reduce the flour to 250g.
- Since the dough can be quite thick, I double up the piping bag and use the largest piping tip I have (like this one).
REFERENCES
- Piping Cookies, “The Happy Home Baker Cookbook”, page 42
- Almond Spritz Cookies, “Zoe Bakes Cookies”, page 116
- Kue Semprit Mawar Renyah
- Spritz Cookies
