Eggless Butter Cookies 牛油曲奇{无蛋版} CNY 2016

Jenny Bakery, a famous Hong Kong based bakery had opened their first outlet in Singapore a few months ago. Although I understand that their cookies aren't cheap but there's always a long queue of customers waiting to buy their famous butter cookies. Until today I've yet to try their famous cookies. Then in our baking blogopshere, many great bakers have replicated the butter cookies with their own creations. I just came across a Hong Kong blogger,  Joyce Made These, shared her copycat JC recipe which is eggless! Without much hesitation, I tried the recipe and I totally agreed with Joyce that these cookies are really good! The cookies are buttery, airy and melt-in-the-mouth but crumbly even to touch. I really hope that you would try this too and can assure you that you won't be disappointed!

Eggless Butter Cookies 

        

   
      Ingredients： 
      200g unsalted butter (I used Lurpak butter)
      50g caster sugar
      1 tsp vanilla extract
      75g plain flour
      75g bread flour
      50g corn flour

      Method:

• Cream butter, caster sugar and vanilla extract until light and pale white.
• Sift in flour ingredients and fold well with a rubber spatula.
• Put the batter into piping bag and pipe onto lined paper tray with desired design.
• Bake in preheated oven 180 deg C for about 12-15 minutes or until golden brown.
• Leave cookies to cool before storing them into an air-tight container.

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牛油曲奇{无蛋版}

      材料：
      200克 无盐牛油 (我用Lurpak牛油）

      50克砂糖

      1茶匙 香草香精

      75克 普通面粉

      75克 高筋面粉

      50克 玉米粉

      做法：

• 无盐牛油，砂糖和香精搅拌致泛白。
• 筛入粉类，用塑胶刮刀翻拌均匀。
• 并用您喜欢的花嘴在烤盘上挤出漂亮的形状。
• 放进预热烤箱烘烤12-15分钟致金黄色。
• 待凉后收进密封罐子。

    **饼干很香很松化，而且入口即化 （一碰就碎）。值得一试！

This post is linked at Cook and Celebrate: Chinese New Year 2016

hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe

 and Zoe from Bake for Happy Kids.