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Monday, January 17, 2011

Lemon Cloud Tea Cookies



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
55gm cornstarch
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)
at

36 comments:

  1. j3ss kitch3nJanuary 17, 2011 at 11:39 AM

    seeing your description makes me drool! bookmarked!

    ReplyDelete
  2. dailydeliciousJanuary 17, 2011 at 11:58 AM

    Very lovely, I think it's good to have with a cup of tea ^^.

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  3. Belly Good CookingJanuary 17, 2011 at 12:19 PM

    Bookmarked and will try it out. I can never go wrong with your recipes, hehe.

    ReplyDelete
  4. graceJanuary 17, 2011 at 12:26 PM

    Your recipes and pictures never fail. These look so dainty and tasty. My sister is a huge fan of baking with lemon.. I'll have to share this with her. Thanks =)

    ReplyDelete
  5. BakericiousJanuary 17, 2011 at 12:33 PM

    Wendy, the cookies looks so nice and the way you described, must be yummy too.

    ReplyDelete
  6. Lisa L.January 17, 2011 at 1:12 PM

    wahhh finally cookies goodies! i love lemon and with the added cornstarch resulted melt-in-your-mouth cookies hmmm. ok i was crazy enuf to sit down here counted n counted cookies on the 2nd pic. there're 52 or 53 (gosh i got blurry eyes now). you mean 20% gone to your stomach or what's left in the pic? woah talking bout 3 cookie-monter girls in da-house!
    there're big n small cookies in the pics so i guess big for mama and small for girl girl. from a distance, looks like 'polo pau' to me! why am i always imagining things *sigh*

    ReplyDelete
  7. UnknownJanuary 17, 2011 at 1:57 PM

    Looks very cute too :) I doubt this batch of cookies is going to last till CNY? hahaha.. I haven't started baking yet. I'm not sure if the cookies could last 2 weeks (untouched)!

    ReplyDelete
  8. JeannieJanuary 17, 2011 at 2:20 PM

    These cookies look so good, I am looking forward to more from you:D

    ReplyDelete
  9. Your #1 FanJanuary 17, 2011 at 2:33 PM

    This looks so good! -bookmarked- Thanks for sharing.

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  10. WendyinKK January 17, 2011 at 2:45 PM

    Jess Kitchen,
    U want tissue? LOL.



    dailydelicious,
    good even on its own :)



    Belly Good Cooking,
    Wah, that's a very generous comment, thanks!



    grace,
    Hope she loves it



    Jess Bakericious,
    Oh yes, this is very delicious



    Lisa.L,
    Hahaha, you counted hah? You really tickle me pink la.
    Maybe this cookie is so light, you won't feel bloated or cloyed after downing a few, err... more than few. Hahaha. 20% gone into the tummies before the pics were taken.



    Tracie,
    These were made months ago! I just happen to post them now. Haha.



    Jeannie,
    Yeah, more coming up.



    Jet,
    Hope you'll try this

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  11. CaThYJanuary 17, 2011 at 4:24 PM

    Wow, looks very nice, muz try out someday =)

    ReplyDelete
  12. MaryMohJanuary 17, 2011 at 5:58 PM

    Oooh...I love these. I love lemony food. I bet they are very good. Would be gone very fast in my house :D

    ReplyDelete
  13. hanushiJanuary 17, 2011 at 6:51 PM

    Wow, so pretty and this must be really nice since it is snapped up so fast. Hehe...

    ReplyDelete
  14. WendyinKK January 17, 2011 at 8:11 PM

    Cathy,
    Do let me know how it turns out that someday :p



    MaryMoh,
    The problem was it's not filling or cloying, so we just ate and ate, hahaha.



    Hanushi,
    It taste and feels pretty light, which is why it's easy to chow down a lot.

    ReplyDelete
  15. AnonymousJanuary 17, 2011 at 8:22 PM

    Hi,
    How long can we store the cookies before it lost the freshness or crispness?

    I have not attempted the cookies yet, so trying to decide how fast i have to devour the cookies to prevent it from turning flat and soggy

    Thanks
    Lily

    ReplyDelete
  16. busygranJanuary 17, 2011 at 8:55 PM

    Sounds like great cookies for tea or snack. They look good too! Are they the melt-in-the mouth type?

    ReplyDelete
  17. PeteJanuary 17, 2011 at 9:22 PM

    mmm, this would make good cookies for CNY! Very attractive looking cookies!

    ReplyDelete
  18. MinJanuary 17, 2011 at 9:55 PM

    This one can be served as afternoon tea, I love cookies which are soft and fluffy. Can bake as CNY cookies as well :)

    ReplyDelete
  19. Little InboxJanuary 17, 2011 at 10:06 PM

    I think I will love this, as I don't like dried kuih bangkit.

    ReplyDelete
  20. Elin ChiaJanuary 17, 2011 at 10:14 PM

    Great cookies and your pictures are great too.... Makes me want to bake them too . Have bookmarked them.

    ReplyDelete
  21. 小食代January 17, 2011 at 10:17 PM

    i shall give it a try after i buy my oven^^
    tq for the recipe!

    ReplyDelete
  22. lenaJanuary 17, 2011 at 11:24 PM

    wendy, i love the designs of this cookie,,there are more cookies to come right? cookie madness week??

    ReplyDelete
  23. WendyinKK January 18, 2011 at 1:14 AM

    Lily,
    Since I'm not sure where are u from, it's hard for me to advise you on this.
    From where I am, in tropical Malaysia, all cookies are kept air tight. Totally air tight, and they can retain their crispiness for a long time. But I'd also say it depends on the container used. Mine are Tupperware's One Touch range, and they are super air tight.
    I've heard from my US friends, they just keep their cookies in a cookie jar (not air tight) and it gets crispier by the day due to the dry air in their country, their problem is to prevent chewy cookies from turning hard and crispy.



    Busygran,
    I won't say totally melt in the mouth, but it's fluffy.



    Pete,
    thanks



    Min,
    this is not soft, but crispy and fluffy.



    Little Inbox,
    Yeah, kuih bangkit is very dry in the mouth.



    Hasegawa,
    Hope the oven comes soon!



    lena,
    Yup. This was actualy done months ago, actually queued up for 2 weeks back, but then I decided to put them all in a week, to make it a themed week for fun.

    ReplyDelete
  24. Patricia ScarpinJanuary 18, 2011 at 1:39 AM

    Your cookies are perfect! So beautiful, Wendy! And I'm really glad to know your girls liked them, yay! :)
    Thank you for letting me know!

    ReplyDelete
  25. UnknownJanuary 18, 2011 at 2:11 AM

    They are adorable and even better with tea or coffee...or wine! LOL

    ReplyDelete
  26. Angie's RecipesJanuary 18, 2011 at 2:38 AM

    I will have to try the recipe too! They look irresistible!

    ReplyDelete
  27. Megan@foodalution.comJanuary 18, 2011 at 7:14 AM

    Hi Wendy - Beautiful! Love the post.....funny that you just got around to posting them now!

    xoxo megan

    ReplyDelete
  28. AnonymousJanuary 18, 2011 at 9:09 AM

    Thats so sweet, I would really like to have those cookies to eat durng my tea time.. :)

    ReplyDelete
  29. AnonymousJanuary 18, 2011 at 4:40 PM

    hello Wendy, you indicate in item no. 2, putting salt, how many teaspoon of salt? Half?

    ReplyDelete
  30. WendyinKK January 18, 2011 at 8:13 PM

    Anonymous,
    So so sorry!!!
    Because I used salted butter, I skipped the salt.
    and I forgot to edit the intructions properly.
    I'll make the changes right away.

    ReplyDelete
  31. Jenn@ChasingFoodDreamsJanuary 19, 2011 at 10:17 AM

    Oo.. these certainly look really light and mouth watering.. I had stop my cookie production for CNY but then may have to reopen due to this recipe! :)

    ReplyDelete
  32. AnonymousJanuary 22, 2011 at 1:16 PM

    Delicious, crispy but fluffy, definetely can complete my cookies collection. thx alot WEndy. U are a sifu ^__^

    Regards

    Chuany

    ReplyDelete
  33. nelJanuary 22, 2011 at 11:35 PM

    Hi Wendy,

    I just tried making these cookies. My husband who is usually the first person to sample it liked it a lot. I however like things a bit more buttery and more lemony. LOL...nonetheless, this was really nice!

    But some of mine cracked a little and the criss cross design didn't really appear well after the cookies spread. Any idea why?

    Appreciate your advice on this. Tks much!

    ReplyDelete
  34. WendyinKK January 23, 2011 at 11:25 AM

    nel,
    Actually mine is not as puffed as I wanted. My source's look pretty puffed and the criss cross wasn't prominent too. I guess it could be due to the baking powder. Mine has been opened for qutie some time. Is yours fresh?
    And yes, this cookie is not supposed to be buttery as the amount used is not alot. Maybe you can add in more zest and juice if you want it to me more lemony. I've oredi used double of the original recipe's amount and yet, I find the taste just nice for me. I just needed a hint of it.

    ReplyDelete
  35. nelJanuary 24, 2011 at 10:57 PM

    Hi Wendy,
    thanks for replying to my comment. hmm...baking powder..Actually i used 1+1/2 tsp of baking powder. mine isn't too fresh either but it is a double action one. would that make any difference?
    anyway, definitely would try to make this again. the first batch is almost wiped out!

    ReplyDelete
  36. AngNovember 7, 2020 at 3:28 PM

    hi, can i replace cornstarch with potato starch?tq

    ReplyDelete

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