Rosette Custard Butter Cookies - CNY 2013

A simple butter cookie with nice orange colour from the custard powder.  This buttery, crispy cookie is not sweet at all.  The dough is easy to handle and for piping with any star nozzle mould.

 

Ingredients

[makes 120 pieces]

175 gm butter

150 icing sugar

1 large egg

1/2 tsp vanilla essence

1/4 tsp salt

270 gm plain flour - sifted together with together with custard powder and baking powder

75 gm custard powder

1/4 tsp baking powder

4-5 red cherries - diced

1. Cream butter and icing sugar until light.  Add egg, vanilla essence and salt.  Continue beating until creamy and fluffy.
2. Stir in sifted dry ingredients and mix until well combined.
3. Remove a portion of the mixture into a piping bag with a star nozzle fitted to it.
4. Pipe star rosettes onto baking trays lined with parchment paper.
5. Place a piece of diced red cherries on each rosette.
6. Bake in preheated oven at 180 degrees C for 15 minutes or until golden brown.
7. Remove to cool on wire rack before storing in airtight container.

I am submitting this post to Chinese New Year Delights 2013

hosted by Sonia aka Nasi Lemak Lover