Enjoying afternoon tea with some baked goods combined with a cup of tea, plus some soft music will help us easily relax after tiring days. Today, let’s join TasteVN into the kitchen to make butter cookies with 3 simple recipes for a perfect afternoon tea!
1. Texas Butter Cookies
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Texas Butter Cookies For 4 people
All-purpose flour 250 gr Salted butter 115 gr Unsalted butter 25 gr (melted) Baking powder 6 gr Fresh milk 160 ml Egg yolk 1 piece Honey 50 gr Salt 10 gr Sugar 40 gr
How to identify pure honey
- To choose and buy pure honey, drop a few drops of honey into a glass of water; if it is real honey, the drop will sink to the bottom of the glass, while if it is fake honey, the drop will dissolve immediately upon contact with water.
- Put a few drops of honey on a white cloth; high-quality honey will hardly soak into the fabric, while fake honey will soak right into the fabric.
- A simpler way is to take a chopstick and stir it in the jar of honey. If it is pure honey, the color of the honey will not change. In contrast, low-quality honey will rise to the surface.
Tools needed
How to make Texas Butter Cookies
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Mixing the dough
First, add 250gr of all-purpose flour, 10gr of salt, 6gr of baking powder, and 40gr of sugar into the bowl and mix well.
Then, add 115gr of salted butter and use your hands to quickly mix the ingredients together.
Next, add 1 egg yolk, 160ml of fresh milk, and continue to mix until the mixture becomes thick, wet, and sticky.
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Baking the Cookies
Next, prepare a baking tray, line it with a piece of parchment paper, and use two spoons to scoop the cookie dough into small round balls, just the right size, and place them on the tray.
Preheat the oven to 180 degrees Celsius, using the top and bottom heat mode for about 10 – 15 minutes before putting the cookies in to bake.
Put 25g of melted unsalted butter in a bowl, brush a layer of unsalted butter on top of each cookie dough ball, then bake for the first time at 180 degrees, using the top and bottom heat mode for 10 minutes.
After 10 minutes, take the cookies out, put 50g of honey in a bowl, then brush another layer of honey on each cookie ball and return them to the oven for the second bake at 180 degrees, using the top and bottom heat mode for 12 minutes.
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Completion
Finally, you take the cookies out of the oven and spread another layer of honey on top, let the cookies cool and they are ready to enjoy!
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Final Product
The finished butter cookies emit a delightful aroma. The cookie is slightly crispy on the outside, soft and fluffy on the inside, with a rich buttery flavor, a touch of salt blending beautifully with the sweet honey. Pair it with a cup of tea and it’s perfect!
2. Mint Butter Cookies
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Mint Butter Cookies Serves 4
All-purpose flour 180 gr Mint leaves 30 gr Margarine 80 gr Vanilla powder 5 gr Baking powder 5 gr Chicken egg 1 piece Powdered sugar 80 gr
Distinguishing between mint leaves and Vietnamese coriander leaves
- Although both belong to the herbaceous plant species, mint leaves have a sharper shape, larger size, and a hairy leaf surface. In contrast, Vietnamese coriander leaves are more rounded and have a smooth surface without hairs.
- The veins and leaf tissue of mint leaves are equally prominent, while in Vietnamese coriander leaves, the veins are more submerged compared to the leaf tissue.
- Mint leaves have a refreshing, spicy aroma, similar to the taste of chewing gum. On the other hand, Vietnamese coriander has a mild fragrance and a subtle spicy flavor, not as intense as mint.
Required tools
Oven, egg beater, hand blender, bowl, spoon,…
How to make Butter Mint Cookies
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Blending the mint mixture
Carefully pick the mint leaves, remove any wilted or infested leaves, discard stems, and rinse the leaves thoroughly.
Place 30g of mint leaves, 80g of powdered sugar, and 1 chicken egg into a bowl, then use a hand blender to puree the mixture. Next, add 80g of plant-based butter and continue to blend until the ingredients are well combined.
Tip:- If you don’t have powdered sugar, you can substitute it with granulated sugar and blend it finely.
- You can replace the hand blender by putting the ingredients into a common blender and blend until smooth.
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Sift and mix the flour
Next, sift 90g of flour and add it to the mint mixture bowl, use a hand mixer to beat the mixture until it becomes smooth, fine, and moist.
At this point, continue to sift the remaining 90g of flour through a sieve and add it to the bowl, then add 5g of vanilla powder, 5g of baking powder, and continue to use the hand mixer to mix the mixture until it becomes a thick and sticky dough.
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Shaping and Baking
Preheat the oven in dual heat mode at 180 degrees Celsius for 10 minutes.
Prepare a baking tray and line it with a piece of parchment paper. Use a spoon to scoop a bit of dough onto your hand, roll it into a round ball, place it on the tray, then gently press the dough ball down with your hand, repeating this process until all the dough is used.
To make the cookies look nicer, dip a fork in water and press it diagonally back and forth on the surface of the dough, continuing this for all the remaining cookies.
Finally, place the tray of cookies in the middle of the oven and bake at 180 degrees Celsius, dual heat mode for 15 minutes.
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Final Product
And there you have it, delicious mint butter cookies are ready! Let the cookies cool for 10 minutes before transferring them to a plate to enjoy.
The cookies are crispy and fragrant. The flavor is slightly rich with a refreshing hint of mint, perfectly paired with a cup of herbal tea!
3. Butter cookies without eggs
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Preparation
20 minutes
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Cooking
1 hour
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Difficulty
Easy
Ingredients for Butter cookies without eggs For 4 people
Unsalted butter 300 gr (chilled 100gr) Cake flour 390 gr (flour type 8) Almond flour 80 gr Cocoa powder 5 gr Matcha powder 5 gr Roasted pecans 30 gr Roasted walnuts and hazelnuts 30 gr Roasted pistachios and almonds 30 gr Salt A little Powdered sugar 90 gr (or finely ground white sugar)
What is cake flour?
- Cake flour or flour type 8 is a type of flour made from finely milled soft wheat, which is white in color.
- It is a light flour with low protein content and high starch content.
- This type of flour has a very good ability to absorb water and sugar. It is often used to make certain types of fluffy, light cakes such as: roll cakes, chiffon cakes, sponge cakes,…
Where to buy roasted nuts (pistachios, almonds, cashews, hazelnuts, walnuts…)?
- You can choose to buy roasted nuts (pistachios, almonds, cashews, hazelnuts, walnuts…) at stores, supermarkets, or baking ingredient shops… near your home.
- You can also find types of roasted nuts (pistachios, almonds, cashews, hazelnuts, walnuts…) at the nearest Bách hoá XANH supermarket or, for more convenience, you can order on the homepage of Bách hoá XANH bachhoaxanh.com
Required tools
How to Make Eggless Butter Cookies
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First, place 100g of unsalted butter in a bowl and use a flat whisk to soften it. Sift 30g of powdered sugar into the butter and mix well with the flat whisk.
Next, sift in 130g of cake flour, 30g of almond flour, and a pinch of salt into the bowl. Crush 30g of roasted nuts (pistachios, almonds) and add them to the bowl, then use the flat whisk to mix until the ingredients combine and have a sticky consistency.
For cocoa cookies, also put 100g of unsalted butter in a bowl and use a flat whisk to soften it. Sift 30g of powdered sugar and 5g of cocoa powder into the bowl, then mix well with the flat whisk.
Then, sift and add 130g of cake flour, 25g of almond flour, a pinch of salt, and 30g of finely crushed roasted walnuts into the bowl. Use the flat whisk to mix until the ingredients stick together.
For matcha cookies, place 30g of powdered sugar, 130g of cake flour, 25g of almonds, 5g of matcha powder, and a pinch of salt into a blender and blend until smooth.
Next, cut 100g of chilled unsalted butter into small cubes, crush 30g of roasted nuts (cashews, hazelnuts), and add them to the blender, blending until the mixture sticks together.
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Rolling and Resting the Dough
Wrap each portion of the dough mixture tightly with plastic wrap.
Next, use a rolling pin to roll the wrapped dough portions into flat pieces measuring 15cm in length and 12cm in width.
Place all three rolled dough portions in the refrigerator and let them rest for 3 hours.
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Shaping and Baking the Cookies
After that, take the dough portions out, use a knife to cut the dough into small square pieces measuring 3cm x 3cm, and place them on a baking tray lined with parchment paper.
Preheat the oven to 180 degrees Celsius for about 10 – 15 minutes before placing the cookies inside to bake.
Finally, put the baking tray in the oven and bake at 180 degrees Celsius for about 16 – 20 minutes.
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Final Product
After the cookies are baked, wait for them to cool completely, then divide the cookies into small bags, seal them tightly, and stick some cute stickers on the front to use as gifts!
The batches of butter cookies without eggs are crispy, aromatic, with a sweet flavor combined with a bit of richness from the butter and the nutty taste of the nuts, ready to please everyone!
- To keep cookies usable for a long time, you should tightly wrap them in a food storage bag or, better yet, store them in a glass jar with a tight lid and place it in a dry, cool, and well-ventilated area.
- You should only use them within 5 – 7 days, at most 8 – 10 days, to enjoy the best flavor of the cookies.
- You should not keep cookies in damp areas and should not use them for too long, as they will lose their original flavor and not taste good anymore.
- If the cookies become soggy, you just need to take them out and bake them again for 2 – 3 minutes, and they will become crispy again. Put the cookies back in the jar, seal it tightly, and store it in a dry place.
So TasteVN has shared with you 3 butter cookie recipes already! Wishing you success on your first attempt!
