HONG KONG-STYLE BUTTER COOKIES



One of my favourite things to bake are these simple but extremely indulgent butter cookies. It is one of those no frills, mindlessly therapeutic things to bake – with only five ingredients, no mixer, one-bowl, no long wait time, versatile, and very minimal effort – but always result in something really decadently good. These are reminiscent of Jenny Bakery's butter cookies from Hong Kong. My recipe does not aim to replicate the original recipe, but is guided by my memories of the butter cookies I had in Hong Kong and my take on the texture and taste of it.

With a gazillion recipes out there attempting to recreate the Hong Kong-style butter cookie, this recipe is certainly not a replica that would give Jenny Bakery a run for their money. It is largely similar in terms of the flavour profile and texture, but altered to my liking – hence Hong Kong-style. If you’ve never had these butter cookies, think of an extremely buttery, milky, and decadent morsel that is contrastingly light in texture, very crumbly and tender, slightly sandy on the palate, but undoubtedly melty.



Some notes on ingredients


Butter

With reference from the ingredients list on Jenny Bakery’s cookie tin, it consists of largely five ingredients – wheat flour, butter, icing sugar, cornstarch, and salt. With these many ingredients, the most important component that constitutes the most in terms of flavour is butter.


It is an open secret that Golden Churn canned butter has a flavour profile that is very close to the original butter cookies. I personally call it the 'Asian' butter because it has a very distinctive fragrance and milky quality that is different from my favourite French butter counterpart, which makes our favourite 'Asian' baked goods a tad bit different.


However, I find that Golden Churn canned butter on its own is very savoury, and mixing it with Golden Churn unsalted butter helps balance the intensity of the savouriness whilst keeping its distinct buttery and milky flavour.


Cornstarch and all-purpose flour

The proportion of the cornstarch and all-purpose flour to butter helps with the meltiness and lightness, whilst holding the shape of piped cookie. You may change the ratio by increasing the amount of cornstarch to all-purpose flour for a meltier texture – feel free to experiment the recipe to your preference. However, do not drastically change the proportion of either ingredients as it may affect how the shape holds up after baking. I recommend anywhere up to 15g.


Substitution

To substitute cornstarch, I find rice flour (not brown rice flour or glutinous rice flour) makes a relatively similar alternative, if allergy is a concern. Directly substitute cornstarch with rice flour in equal proportions. However, rice flour may impart a slightly different flavour and texture to the cookies. Do note to that certain brands of rice flour may be grittier than others.


For butter, the Golden Churn canned butter used in this recipe is not substitutable. The brand of butter carries a very distinctive flavour profile that cannot be replicated using other butters, so please do not replace it if you would like to achieve a flavour profile similar to Jenny Bakery's cookies - hence, Hong Kong-style.


*An update*

Some notes on piping

The Hong Kong-style cookie, unlike its other piped variants i.e., spritz cookies, is mostly eggless - as in this recipe - and may not have enough moisture in the cookie dough to make piping effortless like buttercream. I have occasionally experienced breakages through piping bags too, especially when extra pressure is added to the tip of the piping bag. Here are some ways to work around and minimise any potential mishaps:

  1. Get a better quality piping bag or use a reusable piping bag. For single-use piping bags, take note to get one that is made with a thicker and sturdier plastic. Or get a reusable piping bag, it is made with a sturdier material - usually a plastic-lined canvas or nylon - and is able to withstand the pressure better

  2. Consider getting a cookie press, it helps with getting a more uniformly shaped cookie, which bakes it evenly

  3. If you are using a single-use piping bag, do not cut the hole at the tip too big. It needs to have a better and tighter grip between the piping nozzle and the piping bag

  4. Do not leave the cookie dough out too long. As the flour and cornstarch would have hydrated by absorbing the moisture in the butter, it would become stiffer, making it harder to pipe

  5. I also find that it helps by adjusting your grip when piping. I pipe by holding onto the bottom of the piping bag (close to the nozzle) with my dominant hand, securing the piping bag and tip with the edge of my palm. I then squeeze using only half the dough within the palm of your dominant hand, with the other half on my non-dominant hand as support at any one time. This reduces the amount of pressure added to the piping nozzle, reducing the chance of bursting it. With equal force, pipe into your desired shape

  6. If you happen to purchase an average quality piping bag, double bag it. Fill one piping bag with half the amount of cookie dough and cut the bottom of the piping bag. Place the piping nozzle in the second piping bag, and snip a hole enough for the nozzle to snug tightly in the piping bag. Insert the first piping bag with the cookie dough into the second piping bag with the nozzle. Refer to tip #5 and pipe. The double bagging method reinforces the piping bag, making it sturdier to pipe and less prone to breakages

  7. Add a teaspoon or two of whole milk to "loosen" the cookie dough, making it easier to pipe. I have yet to try this, but it seems like a probable method that would work



 

 

Something as simple as a butter cookie will never be perfect, and is always up to personal preference - some like it lighter, others like it less crumbly; some like it sweeter, others like it less buttery. This recipe took an uncountable number of trials and experiments to develop, playing with ratios, going back and forth different pairings of ingredients, before eventually coming up with one that I personally enjoy the most. But more importantly, feel free to play around with different proportions, add-ins, and create one you enjoy. :)


These cookies are extremely indulgent, but very moreish - you definitely will not stop at one. I like to pair these with a warm cup of rooibos tea to balance the decadence.


Share with me your thoughts on these cookies and send me photos of your creation! I would love to feature them on my Instagram @offeastandfield!


Enjoy! :)

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