Thursday, October 8, 2015

Copycat of Famous Hongkong Jenny Bakery Butter Cookie

Saw a few members from some baking group tried the recipe from Joycemadethese and they commented it taste very close to Jenny Bakery Cookies.  Me, of course, will give it a try as I am a cookies lover.  No regret at all. It is very buttery and melt in mouth texture.  Even I am not able to buy it on my up coming trip in Hong Kong, I will not feel upset as this recipe is really very good.

200 g butter (must use golden churn tin butter)
50 g caster sugar
75 g all-purpose flour
75 g strong flour (use bread flour)
50 g corn starch

1. Cream butter and caster sugar until pale and fluffy.
2. Sift the dry ingredients into the butter batter.
3. Fold the ingredients together with spatula until no dry ingredients are left unincorporated. DO NOT beat or over-mix as it would harden the cookies and the airy texture will not be achieved.
4. Put the dough into a piping bag with star tip nozzle.
5. Preheat oven to 180 C.
6. Pipe the cookies onto the baking tray. Leave about 1cm in between cookies as they tend to expand a little through baking.
7. Bake for 15minutes or until light golden brown.
8. Leave to cool on a cooling rack before storing them in air-tight container.


  1. Looks great.thanks for sharing

  2. Looks great.thanks for sharing

    1. This comment has been removed by the author.

  3. Hihi, may I ask what piping tip u r using? And is this melt in your mouth kind of texture or crispy kind? Can use normal flour instead of strong flour?

  4. hi tiffy, thanks for your unselfish sharing. is it ok if i use golden churn block butter? TIA

  5. Thanks for sharing... Pardon me may I know where to get the butter? Phoon Huat or

    Thanks a lot

    1. you can get it from sheng siong. PH doesn't carry it. i've tried the simei branch....

    2. you can get it from sheng siong. PH doesn't carry it. i've tried the simei branch....

  6. is icing sugar instead of caster sugar ok?