Jenny Bakery first set up their branch in Singapore Oct 2015. It was a hit! Many queued for hours under the heat and haze even before the shop opened, just to have a taste of their cookies.
I have previously published the recipe in this post. Here I updated the recipe to make 2 flavors with one dough.
This recipe is easy to make, but it always helps to watch the step-by-step video tutorial below.
Copycat Jenny Bakery Butter Cookies - 2 Flavors
Ingredients
- 147g Prima plain flour (or any flour with 11% protein content)
- 3g cornstarch
- 150g Golden Churn Butter (salted block type)
- 45g icing sugar
- 8g cocoa powder
Cooking Directions
- Mix all the ingredients together ( I just use my hand to mix them. There is no need to cream butter and sugar)
- Transfer 170g cookie dough to another bowl.
- Add cocoa powder to one portion. Mix well.
- Pipe the dough into desired shape ( I am using Wilton 1M and 2D).
- Bake in preheated oven at 160°C for 15-20 minutes.
* If you substitute to different brand of flour or butter, you may get different result.
Tips of the day:
As the cookie dough is rather soft, you can easily use a cookie press instead of piping tip to shape the cookies. It will help to save time and achieve uniform sizes and shapes among the cookies, so that the cookies can brown together and look more presentable!
山寨珍妮牛油曲奇 - 两种口味
配料
- 147克Prima普通面粉(或任何11%蛋白质含量的面粉）
- 3克玉米淀粉
- 150克金桶牛油
- 45克糖粉
- 8克可可粉
做法
- 把所有食材混合一起，。
- 取170克饼干面团放入另一个碗中。
- 将可可粉加入其中一个碗里。拌均。
- 放入裱花袋挤出所爱的形状 (我用Wilton 1M and 2D裱花嘴）.
- 在已预热烤箱中以160℃烘烤15-20分钟。
*如果您替换不同品牌的面粉或牛油，你可能会得到不同的结果。
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