300g good quality butter (original 320g)
150g icing sugar (original 170g)
1 tsp baking powder
1 tsp vanilla powder
20g cocoa powder
1. Cream (A) till well blended then add in (B) and cream lightly till smooth.
2. Add in sifted (C) and mix till well combined. *see note below
3. Take half of the dough from step (2) to mix with sifted cocoa powder. This will be the chocolate dough.
4. Divide each dough (plain and cocoa) into 4-5 portions. Slightly shape into round.
5. Line 8 " x 8" square mould with plastic (or aluminium foil). Place one portion of plain dough into mould. Slightly press to flatten the dough. (not necessary to stretch dough to cover full length of mould) Follow by one portion of cocoa dough on top of plain dough. Repeat this process till finish.
6. After the last portion, stretch dough to cover every edge of the mould. Lastly, gently press the dough with a flat surface (I'm using sandwich loaf tin) to get even surface.
7. Cover the dough well. Then keep chill until firm. (I chill about 3 hours)
8. Remove from the fridge. Transfer to working surface. With a sharp knife, cut the dough into four long strips. (Do fridge the rest while you are working on one strip) Cut each strip into small pieces (about 2mm thick). Arrange slices on lined baking trays.
9. Bake in preheated oven at 150C for 18-20 minutes.
1. Do not overbeat (A) and (B). The cookies will be fragile and easily broken after baking.
2. If you are using small cake mixer, do transfer the dough (No. 2) to bigger bowl for easy mixing. Do not knead, mix by lifting and pressing the butter four mixture till well incorporated.
This will be my last cookie post for Aspiring Bakers #3: My Favourite CNY Cookie (Jan 2011). Hope you all like this butter cookies.