Wednesday, February 24, 2016

Melt-in-the-mouth Buttery Butter Cookies

Well, I should say this is the type of butter cookie that is to die for. If you are looking for a cookie that is smooth, crispy and has that melt-in-the mouth magic, then you should continue reading.

I have always loved butter cookies ever since childhood.  So, how do I personally perceive a butter cookie?  To me, butter cookies just go perfectly well with a cuppa of hot coffee, especially when you are catching up with a group of close friends or relatives over tea time in a secret garden.  Doesn't that sound heavenly?

Anyway, I happened to stumble upon the recipe well not at all from a middle-aged housewife who spends most her time in the kitchen making good food for the family, neither from any popular chef who has won countless of awards nor a granny who desperately wants to pass down her secret recipe but simply from a young city chic who just has a passion creating good food!  I was completely astounded that he could (yes, it's a HE!) concoct a recipe by just knowing the ingredients.  Amazed! Amazed! Apparently, this cookie had once been a craze in Hong Kong, popularly known as Jenny Butter Cookies.  So, what is so special about this cookie, which I highly recommend that you try has to offer?

Personally, the texture of the cookie wins it all!  As mentioned earlier, it is soft yet crispy, fine and smooth, buttery and melty in the mouth.  Almost perfect!  The only flaw that I can think of right now has to be handled very gently!  Why? is fragile and crumbly!  Is this THE cookie you are looking for?  It's a definite YES, for me!!

(Recipe adapted from ZaTaYaYummy)
  • 150 grams (5 oz) of salted butter, softened
  • 30 grams (1/4 cup) of icing sugar
  • 95 grams (3/4 cup) of plain flour
  • 75 grams (8 tbsp.) of corn starch 
1.  The recipe yields about 15 cookies.  You may double/triple up if 15 is insufficient.
2.  Make sure you use a high quality butter (Golden Churn, Lurpak, SCS etc etc)

  1. Preheat oven to 150C or 130C fan-forced.
  2. Cream softened salted butter and icing sugar until light and fluffy.
  3. Stir in plain flour and cornstarch.
  4. Transfer into piping bag with a star tip. Pipe evenly onto a baking tray lined with parchment paper.
  5. Bake it in the oven for 25 to 30 minutes.


Tuesday, February 23, 2016

Light & Fluffy Mashed Potatoes

Personally, I have a great weakness for potatoes!  I have been  making mashed potatoes for years but can't seem to get it right.....until I found this recipe!  It is definitely a keeper.  It gives you a super soft, light, fluffy, lump-free and creamy mashed potatoes!   The first mouthful indeed puts a smile on my face.  Mmmmmm, so smooth!  I've also received a fair amount of compliments from friends and family members. 

I never know that the preparation requires quite a few techniques to be closely followed.  To me, this is a simple straightforward side dish to prepare - just boil, mash and flavour!  I was very wrong!  Little did I realize that I have overlooked some steps which appears to be very small insignificant but fairly important! 

I got the recipe from, under the name Chef John's Perfect Mashed Potatoes.

The Recipe:

  1. Place the potatoes into a large pot, and cover with salted water. 
  2. Bring to a boil, reduce heat to medium-low, cover, and simmer until tender, 20 to 25 minutes. 
  3. Drain, and return the potatoes to the pot. 
  4. Turn heat to high, and allow the potatoes to dry for about 30 seconds. Turn off the heat.
  5. Mash the potatoes with a potato masher twice around the pot, then add the butter and milk. 
  6. Continue to mash until smooth and fluffy. 
  7. Whisk in the salt and black pepper until evenly distributed, about 15 seconds.
I am sharing the link below if you wish to view the video of how Chef John prepares the mashed potatoes.