Cherry Blossoms Cookies
Loved the look of this cookie. It does gives you the CNY feel. Now I know why Kenneth Goh insisted on using red candy centre.
Have explored it with hard candy center, didn't like it as it sticks to my teeth. Tried it with gummy candy and it is so hard to placed the cut gummy into the centre of the cookies as it sticks to your fingers like chewing gum. That takes up a lot of your time. Finally I settled with Smucker's Sugar Free Strawberry Preserves. A healthier choice as well.
This is really a foolproof receipe. I don't think anyone will fail using this recipe. It is a really must try for those beginners bakers. You will feel very motivated to keep on baking.
Recipe:
Recipe adapted
from: Kenneth Goh’s Cherry Blossom Stained Glass Cookies Recipe
https://kwgls.wordpress.com
Makes 30 cookies depending on the size of your mould.
Ingredients: (I have made my own changes as the
hard candies sticks to my teeth and I dun like it)
90g of
plain flour
60g of
butter at room temperature (I use Anchor salted butter)
30g of
icing sugar
Smucker’s
Sugar Free Strawberry Preserves
Method:
1. Pre-heat
oven to 160 degree Celcius
2. Cream butter
and icing sugar intil light and fluffy. Add in flour and stir until well mixed.
Transfer the dough out. Roll the dough to the thickness of your choice. Use your
preferred mould to mould the dough.
3. Bake in the
preheated oven of 160 degree celcius for 10 mins.
4. After 10
mins, take out the cookies and pipe the strawberry preserves into the centre of
the cookies and send back to the oven and bake for another 10 mins.
5. Let the
cookies cooled completely before removing it and store in an air tight
container.
Hi! Would like to know if the jam will eventually make the cookies soft after some time?
ReplyDeleteHi Jeannie, the cookie itself with the stated bake time is not very crunchy type. I have baked another batch with an additional 10-15mins time till it is golden brown and yes. It does remain crunchy and more flavourful.
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