Wednesday, 1 February 2017

Butter Cookies | Recipe

125g all-purpose flour,
25g cornstarch,
25g powdered sugar,
1 tsp vanilla extract,
125g unsalted butter,

110g bittersweet chocolate

*Preheat oven to 180C
1. Beat butter and vanilla extract until light and fluffy.
2. Sift in flour, cornstarch and powdered sugar.
3. Fold gently with a spatula until a rough dough forms. Mix on low speed until well combined. The dough should be soft and pliable.
4. Place dough into a piping bag fitted with a star tip.
5. Line a baking sheet with parchment paper.
6. Pipe swirls from the centre out onto the baking sheet. Leave around 2-3cm between each piped swirl.
7. Bake for 13-17 minutes until golden brown and fully cooked through.
8. Let cookies cool on a cooling rack, and meanwhile, melt the bittersweet chocolate in the microwave for 1 and a half minutes, at 30 second intervals stirring after each one.
9. Once chocolate is completely smooth and melted, dip the cookies halfway and then place the cookies on a sheet of parchment paper.
Let the chocolate harden before serving with a glass of milk, or a steaming hot cup of tea.

TIP: Ensure that the butter is at room temperature otherwise it will be very hard to mix and incorporate it into the other ingredients.

The resulting cookies are melt-in-your-mouth delicious and are so mouthwateringly buttery. As shown in the video, you can also pipe out straight to form your traditional Viennese biscuit shapes with with you can use to sandwich melted chocolate- the choice is yours, feel free to experiment!

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