Monday, January 17, 2011
Love these cookies!!! They are soft and fluffy, like clouds, but not like kuih bangkit that is dry and floury in the mouth. Very light and not cloying at all. One can easily down half a jar in one go. Hahaha.
My girls devoured them so quickly that I had to hide them. Hide them away so that I can have some too, hahahaha!!! Wicked Mother!!
Lemon cloud tea cookies
Adapted from : Technicolor Kitchen who adapted from Joy
105gm all purpose flour
2 teaspoons baking powder
60g salted butter, softened
50g confectioners’ sugar
1 large eggs
1 teaspoon lemon juice (didn't half this)
1 teaspoon finely grated lemon zest (didn't half this too)
1. Preheat oven to 160°C/180C. Line baking sheets with baking paper.
2. Sift the flour, cornstarch, and baking powder in a bowl. Set aside.
3. Combine the butter and confectioners’ sugar in the bowl of an electric mixer. Beat on low speed with the paddle until well mixed. Increase the speed to medium and continue beating until light, about 2 minutes.
4. Beat in the eggs one at a time. Batter may look broken and curdled. Beat in the juice and zest.
5. Decrease the speed to low and beat in the flour mixture. Remove the bowl from the mixer and give the dough a few good turns with your spatula to bring it all together.
6. Arrange rounded teaspoons of the dough on prepared pans. Space the balls about 5cm (2in) apart. After all the cookies have been placed on the pan, flour a fork and press a crisscross design into the top of each mound of dough.
7. Bake the cookies until they spread and become golden, about 20 minutes. Slide the parchment paper off the pan to cool completely.
If your baking powder is fresh, I think the biscuits will be even puffier. But still, these are very good.
I am submitting this post to Aspiring Bakers #3: My Favorite CNY Cookie (Jan 2011)