Final Edited Version of Copycat Jenny Bakery Cookie

Using the original source from joycemadethese.wordpress.com, I made some amendment on certain ingredients used.  Original is on the slight saltish taste.  Although I also have tried the version by Cynthia Neo which is closer to the Hongkong Jenny Bakery Cookie, my hubby and I find that it is abit dry to the throat.  Thus, we still prefer the original source of the copycat jenny bakery and changes I made to lesser the saltish taste.  This is the best of the best that my family like.  Texture still the same as in crumble and immediately melt in mouth type.  If you do not like the crumble melt in mouth texture, can also try out the recipe from Cynthia Neo which also listed on my blog.

Original recipe from: joycemadethese.wodpress.com

Ingredient with amendment I made:

170g tin type golden churn butter

30g block type unsalted golden churn butter

50g castor sugar

75g plain flour

80g bread flour

45g corn flour

Method:

1. Cream butter and caster sugar until pale and fluffy. Can use hand whisk too.

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 1M 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. Chill the piped cookie dough in fridge for about 15-20mins.

7. Bake for 15minutes or until light golden brown.

8. Leave to cool on a cooling rack before storing them in air-tight container.

Edited version of Copycat Jenny Bakery Cookies

Thank you Cynthia Neo for sharing your edited version and received comments from others that your version is more closer to the original jenny bakery.  Me too, cannot wait to try out your version.  The recipe I previously used is abit on the saltish hence this time I try out your recipe but made some changes on the butter used.  Apart from using the tin type golden churn butter, I also used a small portion of butter from the block type unsalted golden churn butter.

Ingredients:

170g tin type golden churn butter

30g block type golden churn unsalted butter

50g icing sugar

90g plain flour

60g bread flour

50g rice flour

Method:

1. Combined butter and sugar until fluffy using hand whisk

2. Sieve all remaining ingredients and fold into the butter mixture

3. Pipe out cookies on baking tray

4. Baked at 150deg for 15-18mins