Cookies with added Choco Chips using 'Copycat Jenny' by Helga Soo
Ingredients
200 g butter
50 g caster sugar
75 g all-purpose flour
75 g strong flour
50 g corn starch
200 g butter
50 g caster sugar
75 g all-purpose flour
75 g strong flour
50 g corn starch
(The following do not require exact measuring as they can be adjusted to match your personal taste, but do remember that the coffee and cocoa powder might bitter the cookies, so…. be careful not to add too much!)
Chocolate flavour
Unsweetened cocoa powder
Melted chocolate for garnishing
Coffee flavour
3 tsp Instant coffee granules melted in 1 tbsp lukewarm water
Green tea flavour
Japanese green tea powder
Unsweetened cocoa powder
Melted chocolate for garnishing
Coffee flavour
3 tsp Instant coffee granules melted in 1 tbsp lukewarm water
Green tea flavour
Japanese green tea powder
Steps
(The following steps are for making the original dough base, which the above flavourings can be added to make chocolate, green tea and coffee cookies.)
Cream butter and caster sugar until pale and fluffy.
Sift the dry ingredients into the butter-sugar mix.
Fold the ingredients together until no dry ingredients are left unincorporated. DO NOT beat or over-mix as it would harden the cookies and the airy texture will not be achieved.
Divide the dough for different flavours if needed.
Put the dough into a piping bag with star tip nozzle.
Preheat oven to 180 C / 360 F.
Pipe the cookies onto the baking tray, making circles of about 3.5cm wide. Leave about 1cm in between cookies as they tend to expand a little through baking.
Bake for 9-12 minutes or until light golden brown.
Leave to cool on a cooling rack before storing them in air-tight container.
Serves ~50 cookies
Sift the dry ingredients into the butter-sugar mix.
Fold the ingredients together until no dry ingredients are left unincorporated. DO NOT beat or over-mix as it would harden the cookies and the airy texture will not be achieved.
Divide the dough for different flavours if needed.
Put the dough into a piping bag with star tip nozzle.
Preheat oven to 180 C / 360 F.
Pipe the cookies onto the baking tray, making circles of about 3.5cm wide. Leave about 1cm in between cookies as they tend to expand a little through baking.
Bake for 9-12 minutes or until light golden brown.
Leave to cool on a cooling rack before storing them in air-tight container.
Serves ~50 cookies
Note:
The original recipe calls for all-purpose flour only instead of a mix of AP and strong flour. Strong flour is added because it allows the cookies to hold the star tip pattern during baking and minimizes spread. *Trick learnt!*
I garnished the chocolate ones with some melted chocolate because they look just the same as the coffee ones without. Well, it’s probably another excuse to add more chocolate…… But you can never have too much chocolate anyways, so just go for it! wink emoticon
Dust the green tea ones with some more green tea powder to boost the flavour.
I garnished the chocolate ones with some melted chocolate because they look just the same as the coffee ones without. Well, it’s probably another excuse to add more chocolate…… But you can never have too much chocolate anyways, so just go for it! wink emoticon
Dust the green tea ones with some more green tea powder to boost the flavour.
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