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
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