Piped Butter Cookies
This week Chef Niemand shares recipes for piped butter cookies with a caramel filling and the prettiest Christmas cookies that are good enough to gift-wrap.
| Ingredients | |
| 500g | butter, at room temperature |
| 225g | sugar |
| 225g | icing sugar |
| Pinch of salt | |
| 5 | eggs |
| 2 | egg yolks |
| 5ml | vanilla extract |
| 1kg | cake wheat flour |
Method
- Cream the butter, sugars and salt in a mixer with the paddle attachment. Scrape the bowl down well once during the creaming.
- Whisk the eggs, yolks and vanilla together, and then add to the creamed butter on low speed. NOTE: Do not over-mix the creamed butter and egg mixture as this will make the biscuits over expand and lose their shape.
- Blend in the cake wheat flour on low speed. Mix just until the cake wheat flour is evenly incorporated.
- Place half the mixture in a piping bag fitted with a star tip. Line the baking trays with baking paper.
- Pipe little rosettes (or any other shape of your choice) on the trays.
- Bake at 180°C for about 12 minutes until the cookies are lightly browned.
- Cool before you sandwich them together with the caramel filling.
Caramel Filling
| Ingredients | |
| 500g | icing sugar |
| 250g | butter at room temperature |
| ½ | tin caramel treat |
| 60ml | apricot jam |
| 2.5ml | vanilla extract (or coffee or almond extract) |
Cream all the ingredients together and use to sandwich the butter cookies together.
