AuthorLe-ThermiqueCategoryDesserts(A1) Add butter into the mixing jar to beat.
Settings: Timer: 2 Minutes / Speed: 3
(A2) Add caster sugar , salt , egg yolk, heavy cream and vanilla extract into the mixing jar to beat.
Settings: Timer: 3 Minutes / Speed: 4
(A3) Sift the cake flour and cornflour into the mixing jar.
Settings: Timer: 20 seconds / Speed: 4
Pause at 10 seconds, use spatula scrape down the flour at the sides of the jar, close the jar lid to continue.
(A4) Red christmas hat:
Scoop a quarter of the dough in a small bowl. Add beet root food powder colouring and 2 drips of red liquid food colouring if you want more red color.
Transfer the red dough into a piping bag.
Transfer the rest of the dough into a piping bag respectively.
Notes: A thin piping bag will cause breaking of the bag, you may add one more bag.
Piping the butter dough..
- Pipe dough for the teddy bear face to complete a full circle
- Pipe dough on the centre for the mouth
- Pipe dough on the angle of top left and right for the ears
- Pipe red dough on the top for the red hat.
Preheat oven 180°C / 356°F , Bake at 165°C / 329°F at 13 minutes
- Let it cool completely.
(A5) Frosting icing
- Melt some dark milk chocolate and pipe for the eyes and nose.
- Prepare icing sugar frosting by mixing 2 tbsp of icing sugar and 1 tsp of water or lemon juice.
Piping the frosting..
Pipe 5 small dots on the bottom for the hat lining and 1 big dot on top for the hat cotton ball.
Tips:
How To Keep Cookies Crisp?
- Cool cookies completely before storing.
- Do not store soft cookies together with crispy cookies.
- Glass containers are good for storing crispy cookies.
- Do not store in plastic bags but use a covered container.
- Refrigerating cookies will help keep them crisp.
When does Butter Cookies expire?
- Stay good for 3-4 weeks
(B1..B3) Follow the method of A1 to A3.
(B4) Green Christmas trees:
For the trunk:
- Scoop a quarter of the dough in a smaller bowl. Add 1 tsp of cocoa powder in this small portion of dough. Mix until well combined.
Transfer the dough into a piping bag.
For the tree leaves:
- Sift 2 tsp of green tea powder, add 2 drips of the green food colouring if you want more bright green color. Mix until well combined.
Transfer the dough into a piping bag.
Piping the butter dough..
- Pipe dough from top to bottom with horizontal lines for the Christmas tree leaves
- Pipe dough on the centre bottom for the tree trunk.
Preheat oven 180°C / 356°F , Bake at 165°C / 329°F at 2-13 minutes
- Let it cool completely.
(B4) Frosting icing
- Melt some white chocolate. Dip one of the cookies. Sprinkle some coloured sprinkles on the white chocolate part before it gets dried.
- Sprinkle some multicolors chocolate chips on the frosting before it dries.
Cookies are ready to serve.
Ingredients
Directions
(A1) Add butter into the mixing jar to beat.
Settings: Timer: 2 Minutes / Speed: 3
(A2) Add caster sugar , salt , egg yolk, heavy cream and vanilla extract into the mixing jar to beat.
Settings: Timer: 3 Minutes / Speed: 4
(A3) Sift the cake flour and cornflour into the mixing jar.
Settings: Timer: 20 seconds / Speed: 4
Pause at 10 seconds, use spatula scrape down the flour at the sides of the jar, close the jar lid to continue.
(A4) Red christmas hat:
Scoop a quarter of the dough in a small bowl. Add beet root food powder colouring and 2 drips of red liquid food colouring if you want more red color.
Transfer the red dough into a piping bag.
Transfer the rest of the dough into a piping bag respectively.
Notes: A thin piping bag will cause breaking of the bag, you may add one more bag.
Piping the butter dough..
- Pipe dough for the teddy bear face to complete a full circle
- Pipe dough on the centre for the mouth
- Pipe dough on the angle of top left and right for the ears
- Pipe red dough on the top for the red hat.
Preheat oven 180°C / 356°F , Bake at 165°C / 329°F at 13 minutes
- Let it cool completely.
(A5) Frosting icing
- Melt some dark milk chocolate and pipe for the eyes and nose.
- Prepare icing sugar frosting by mixing 2 tbsp of icing sugar and 1 tsp of water or lemon juice.
Piping the frosting..
Pipe 5 small dots on the bottom for the hat lining and 1 big dot on top for the hat cotton ball.
Tips:
How To Keep Cookies Crisp?
- Cool cookies completely before storing.
- Do not store soft cookies together with crispy cookies.
- Glass containers are good for storing crispy cookies.
- Do not store in plastic bags but use a covered container.
- Refrigerating cookies will help keep them crisp.
When does Butter Cookies expire?
- Stay good for 3-4 weeks
(B1..B3) Follow the method of A1 to A3.
(B4) Green Christmas trees:
For the trunk:
- Scoop a quarter of the dough in a smaller bowl. Add 1 tsp of cocoa powder in this small portion of dough. Mix until well combined.
Transfer the dough into a piping bag.
For the tree leaves:
- Sift 2 tsp of green tea powder, add 2 drips of the green food colouring if you want more bright green color. Mix until well combined.
Transfer the dough into a piping bag.
Piping the butter dough..
- Pipe dough from top to bottom with horizontal lines for the Christmas tree leaves
- Pipe dough on the centre bottom for the tree trunk.
Preheat oven 180°C / 356°F , Bake at 165°C / 329°F at 2-13 minutes
- Let it cool completely.
(B4) Frosting icing
- Melt some white chocolate. Dip one of the cookies. Sprinkle some coloured sprinkles on the white chocolate part before it gets dried.
- Sprinkle some multicolors chocolate chips on the frosting before it dries.
Cookies are ready to serve.