Butter cookie

Preparation

1. Dry blend all ingredients in Part A. Sieve and set aside.
2. Cream all ingredients in Part B at low speed for 2 minutes. Add whole egg from Part C slowly. Mix for another 2 minutes.
3. Add dry blend from Step 1 and mix at low speed for 1 minute. Scrape bowl well and mix for another 1 minute.
4. Rest the cookie dough for 30 minutes at room temperature.
5. Using a piping bag with flower nozzle tip, deposit 8-10g of the cookie dough onto baking tray.
6. Bake at 190°C (top heat) and 180°C (bottom heat) for 12 minutes.
7. Cool, pack and seal.

Guidelines

NOVELOSE® W Starch does not absorb as much water as other traditional fibres, thus there is no need to add extra water in cookie making.