Marble Butter Cookies | My Favourite Butter Cookies (Part 2) – First of all, wishing you a Happy Blessed New Year. This is the first video of the year. I made a video on ‘My Favourite Butter Cookies’ exactly one year ago, and the response was amazing. However, I got a half the people commented that their cookies went flat in the oven. Here I’m using the exact same recipe, except half the batter I added a couple of cocoa powder. The cookies seemed fine in the oven. I believe the key is to cream the butter and sugar well until fluffy and pale. Again, these cookies are amazing, crispy in the outside and melts in your mouth. I hope you’ll be inspired or have more confidence in making these cookies. Enjoy!
FOR FULL RECIPE, please visit my blog at https://gracioustreatz.wixsite.com/bakewithlove/marble-butter-cookies
113g [½ cup] unsalted butter, softened
60g [¼ cup + 1 tbsp] fine sugar
1 egg yolk*
1 tbsp heavy cream
1 tsp vanilla extract
¼ tsp salt
125g [1 cup] cake flour
16g [2 tbsp] cornstarch
For chocolate dough:
9g [1¼ tbsp] cocoa powder, sifted
1 tbsp heavy cream
2 tbsp of yogurt or heavy cream
piping tip: 1M
1. Preheat oven at 170°C/340°F.
2. In a large bowl, mix softened butter and sugar until creamy, fluffy and pale. Make sure it is only softened, not melting stage. Scrape the bowl occasionally.
3. Add egg yolk*, cream and salt. Mix until well combined.
❤️*For eggless, replace egg yolk with 2 tbsp yogurt or 2 tbsp cream. (Excluding the other tbsp of cream, so total 2 tbsp of cream here)
4. Sift the flour and cornstarch in 2 batches. Fold in until the flour disappear. Then sift the remaining. Fold until incorporated.
5. Divide the dough in half.
6. In one half of the dough, sift the cocoa powder. Fold until well incorporated. Add a tablespoon of cream. This is so that the dough is softer, not too dry, to ease the piping later.
7. Using piping tip #1M.
8. Pipe on a pan, greased and lined with parchment paper.
9. Bake in preheated oven at 170°C/340°F for 16-18 minutes.
10. Cool the cookies completely before serving.
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