HOMEMADE cookies are so yummy-licious that they'll bring you a big SMILE ^-^!
I received these 2 lovely cookie stamps ... a gift from Germany. I know using shortbread recipe would be ideal to make a batch of nice stamped cookies. I've got a recipe from my baking sifu (master) friend but I was unable to try it out sooner as my kitchen was "hot like oven" due to the hot weather here lately. No mood to do much baking over the weekends.
Finally! I got to play with these stamps to bake some shortbread cookies. Hmm ... I seldom use tea in baking & cooking ... to support LTU event theme Tea, I've added some tea leaves to the cookie dough.
Ta-da ! Earl Grey Shortbread Stamped Cookies ! Lol .... hee .. hee !
|Besides the cookie stamps, I've also got |
a pack of sweet colourful cupcakes print napkins
My slightly modified version to the recipe :
Makes about 20 using cookie stamps (size 3 inch and 2 inch).
260g cake flour
20g milk powder (I replaced with *rice flour)
1/2 teaspoon Earl Grey tea leaves (my addition)
1 teaspoon baking powder
100g icing sugar (I reduced to 70g)
140g unsalted butter, softened
1 teaspoon vanilla extract
1 egg at room temperature
1. Sift the flours together with baking powder into a large bowl. Set aside.
2. Cut open one Earl Grey teabag, scoop 1/2 teaspoon of tea leaves. Set aside.
3. In the bowl of the electric mixer, cream the butter and icing sugar until till pale and fluffy.
4. Add the egg, vanilla extract and tea leaves and continue whisk for another 1 minute.
5. Gently fold in the flour mixture with a spatula just until incorporated. Flattened the dough slightly and wrap with cling wrap. Refrigerate for about 1 hour.
6. Pre-heat oven to 180°C. Line two baking sheets with parchment paper.
7. Roll dough between a sheet of parchment paper and cling wrap to about 5mm thickness. Remove the top cling wrap.
9. Bake for about 20 minutes or until pale golden. Transfer to a wire rack to cool completely.
I read that *rice flour gives the shortbread a slightly crunchy texture.
The temperature of the oven may vary, do adjust accordingly.
You can use any of your preferred cookie cutters if you don't have the cookie stamps.
These cookies can be stored at room temperature in an airtight container or jar for about one week.
Enjoy these rich, tender yet crumbly soft shortbread cookies ... with a cup of tea or coffee.
Happy baking and have a great week ahead :D
Submitting this post to the event Little Thumbs Up (July 2015 Event: Tea) organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Cheryl of Baking Taitai.
Hi Karen, nice cookie stamps you have received and the cookies look great! Thanks for sharing that rice flour gives shortbread a slightly crunchy texture, learn something new today! :)ReplyDelete
Thanks. You're welcome, Cheryl :DDelete
love these cookies look amazing!ReplyDelete
I have some cookie stamps but still I dont bake any, I have to make this recipe!!
Love your blog!
Hi Gloria, thanks for the compliment ^-^!Delete
Hi Karen, the cookies are so cute! Would love to have these cookies for snack in the office ;DReplyDelete
Hi Amy, come! join me ^-^!Delete
Love how these cookies turned out. Cute and I am sure it taste yummy.ReplyDelete
Oh yes, I enjoy touching and admiring these cute homemade cookies before I chew them up ... hee .. hee.
Good that you have this lovely excuse to bake these cookies... LOL! I call this one stone kill 3 birds... I mean this bake can 1) thank your Germany friend for giving these cookies stamp 2) try your si fu's recipe 3) enjoy these lovely cookies :)
Oh yes Zoe, agree with you ... one stone kill 3 birds :DDelete
Nice cookie stamps! And yummy looking shortbread! The perfect tea-time treat!