RECIPE FOR WHOLEMEAL COOKIES
Source: 菓子学校(3) – 饼干&酥饼
120g unsalted butter (I used Lurpak brand)
100g icing sugar
¼ tsp salt
50g egg mixture (equivalent to 1 medium size egg approx. 60g) – at room temperature
120g low protein flour (I used cake flour) – note 1
130g wholemeal flour (fine grain) – note 2
- Whisk both types of flour and sieve. Set aside.
- Let the butter turn soft at room temperature. Transfer softened butter to a mixing bowl. Use an electrical mixer (note 3) to beat the butter until light and creamy.
- Add in sugar, combine well and beat until the sugar is dissolved.
- Then add in salt and combine well.
- Add in lightly beaten egg little by little. Combine well.
- Add in both types of flours in 2 to 3 batches. Use a rubber spatula to roughly combine the ingredients by using a mix of “cutting”, “pressing” and “scraping” actions. The direction for “pressing” is from inward to outward (note 4). Do not stir the mixture in a circular direction.
- Press the dough with hands to form a ball (but do not knead it). Divide the ball into two portions. Place each portion on a cling film and wrap the cling film into a square shape. Use hand or rolling pin to flatten the dough and place it on a baking tray. Refrigerate for at least 1 hour to firm up the dough.
- Remove the chilled dough from the fridge. Work with one dough at a time. Let the dough sit at room temperature for 1-2 minutes. On a lightly floured surface, roll and form the dough into cylinder shape. Place it in between two cling films. Use a rolling pin to roll the dough out to 3mm (1/8 in) thickness. Wrap the dough again and return it to the fridge, refrigerate or freeze until firm for about 15-20 minutes.
- Preheat oven to 170°C. Line baking trays with parchment papers.
- Remove dough from the fridge. Use a flower-shaped cookie cutter (refer to photo above) to cut out shapes and transfer to a lined baking tray. Arrange the cookies at 2cm apart. Use a round shape cutter to create an inner rim design. Then use a fork to create lines and dots for a flower (refer to photos below and note 5).
- Bake at 170°C for 12-15 minutes or until the cookies are pale golden (note 6). If the cookies show uneven colour, rotate the baking tray 180 ° towards the last 2 minutes. After that, turn off the oven, leave the cookies inside with the oven door shut. Let the residue heat in the oven cook the cookies for a further 2 minutes.
- For any leftover dough, gather all the trimmings, re-roll and briefly refrigerate or freeze to firm up. Repeat until all the dough is used up.
- Remove the baking tray from the oven. Leave the cookies to cool slightly on the baking tray before transferring them onto the cooling rack to cool completely and become crisp. Then store them in an airtight container.
- Alternatively, you can use plain flour.
- Wholemeal flour (British) = whole wheat flour (America) (source: American cooking). If you do not have wholemeal flour, you can use 250g low protein flour.
- If you wish to halve the amount for this recipe, you can use a hand whisk instead of electrical mixer.
- To make sure all the ingredients are well combined, keep turning the mixing bowl when performing this step.
- Sprinkle some flour onto the cookie cutter and fork to avoid them from sticking to the dough.
- If your oven has no top and bottom heat, put the baking tray at the lowest rack. If your oven has top and bottom heat, put the baking tray at the middle rack, bake at 170°C for top heat and 130°C for bottom heat.
- Baking cookies with low heat helps to achieve the best flavour.
- Monitor closely the cookies towards the last 5 minutes. If the cookies turn brown too fast, reduce the temperature to 160°C for the last 3 minutes. Do not to overbake the cookies.
- You can use any type of cookies cutters to cut out shapes.
- You may need to bake these cookies in a few batches.
- Make sure your cookies are sent to the oven as soon as possible. So, preheating your oven just on time for this.
If you like this article, please share: