Copycat Jenny's Butter Cookies

These melt-in-the-mouth butter cookies have caused a storm ever since Jenny Bakery has opened it's very first outlet in Singapore. Many have braved the haze and hot weather to queue for the ultimate melt-in-the-mouth butter cookies at its Ang Mo Kio outlet when it first opened. It was so popular that the shop had to close for a few days as the cookies were sold out! However, a tin of cookies does not come cheap. I almost flipped when I heard a tin costs S$45!!

Many avid bakers have come up with recipes that tastes very close to Jenny's cookies and have shared generously their recipes and experiences. I've not tried Jenny Bakery's cookies myself and I'm reluctant to queue hours and pay high price for a tin of cookies, so I'm also drawn into this butter-cookie baking craze as well.

I must say the various recipes shared are up to individual's liking. I have settled for Cynthia Neo's recipe. The batter is easy to handle and the shape also holds well. 

Every piece of butter cookies placed in the mouth just melts in the mouth!! I also highly recommend using Golden Churn Butter (tin form) as it makes the cookies so buttery and fragrant! Be sure to sieve the flour in order to achieve light textured cookies.

I'll definitely be baking more of these!

Copycat Jenny's Butter Cookies
recipe adapted from Cynthia Neo
makes about 40

Ingredients:
200g butter (I use Golden Churn Butter - tin form)
50g icing sugar
50g rice flour
90g plain flour
60g bread flour

Method:
1. Cream butter and icing sugar until creamy. (I used a k-beater)

2. Sieve the flours into the creamed butter and icing sugar.

3. With light and quick motion, fold in the flour using a spatula. Do not overmix.

4. Scoop the cookie batter into piping bag. (I'm using 1M Wilton open star tip)

5. Pipe cookie batter onto lined baking tray.

6. Bake in preheated oven at 160C for 20 minutes.

7. When done, remove from oven and let cool on wire rack completely before storing in an air tight container.

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