Recipe : Butter Cookies

Over the weekend, I finally walk into the kitchen and try out this new recipe. I have been wanting to do it for weeks and, yes, i did it... The process is pretty simple and I have all the necessary ingredients ready since I do bake once in a while. It wasn't a hard recipe for any new bakers but it does take a little bit of time on the sifting and if you do not have a electric mixer at home.

But not to worry, if you do not have an electric mixer, you can still use the recipe and do it. The only difference is that it may be a little bit of hard work and slightly longer 'Prep time'. I have to say that I love how it turned out. I love the texture of the cookies though I know I can do it better. But since this is such an amazing recipe, I decided to share it out.

Enjoy!

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Butter Cookies
(from Christine's Recipe)

Prep time: 30 mins
Cook time: 15 mins
Yield: 25 pieces

Ingredients:
•       150 g plain flour / all-purpose flour
•       30 g corn flour / corn starch
•       20 g custard powder
•       160 g butter, softened at room temperature
•       50 g icing sugar
•       1/4 tsp vanilla extract
•       1 tsp baking powder

Method:

1. Combine the plain flour, corn flour, custard powder  and baking powder and sift through a sieve. Set aside.
2. In a large mixing bowl, use an electric mixer to beat the butter and icing sugar until fluffy and pale. Mix in the vanilla extract.
3. Sift in the flour mixture. Beat at low speed with an electric mixer. Remember to scrape down the sides of the bowl with a spatula. Lightly knead into a dough. Wrap with a plastic film and roll into a tube in 3½cm thickness. Wrap it up and refrigerate for about 15 to 20 minutes, or until it’s workable.
4. Preheat oven to 180C / 356F. Line two baking trays with baking paper.
5. Remove the dough from refrigerator. Slice into 1½cm-thick portions. Place each portion in single layer on the lined trays, each at least 3cm apart. Use a lightly greased fork to gently press the small dough. Bake in preheated oven, for about 15 minutes, or until lightly brown. Remove from oven and let hem sit for 5 minutes. Transfer to a wire rack until completely cool down.

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Notes:

• If you are using smaller oven, like me, do rotate the tray inside the oven to make sure that the tray of cookies are evenly cooked.
• Leave the mixture in the fridge (Step 3) longer so that you are able to slice it easily. 
• Do check out some other notes originally provided by Christine's on her recipe.