I saw this recipe in the June 2011 Good Food Magazine. I love this magazine. The photos in it are so beautiful and well-taken. The recipes will make me want to jump out of my bed and start cooking. Hee hee. This is one of the recipes that I have tried. This cookie is actually accompanied with a coconut cream. Since I am not a fan of cream and these cookies are meant to last for at least a week, filling them with cream is not a wise option.
This is a relatively simple recipe to put together. I used a zip top bag instead of a piping bag. Not a good choice. The zip top bag spilt along the seam after I piped half of the cookies and I was in a big mess when it split. To save myself from more agony, I just used a teaspoon and drop the remaining dough on the sheet pan and baked them. The rosettes held their shapes well after baking and the dropped cookies looked like the Danish butter cookies, just that they are in green.
No one can detect the pandan flavour in my cookies. I think I need to put in more pandan paste. Nonetheless it has beautiful butter flavour. My husband and I renamed them as Green Butter Cookies. :p But my parents feel that it is too sweet. They still prefer my Chocolate Chips and Almond Cookies. Opps. I have not blog that yet. Hee hee.
200g unsalted butter, softened
100g icing sugar ( I will reduced to 80g the next time)
4 tbsp pandan juice ( I replaced with 1 tsp pandan paste and top up with water till i get 4 tbsp)
225g plain flour
4 tbsp cornflour
1. Preheat oven to 160 degree Celsius.
2. Beat the butter, icing sugar and pandan juice until light and fluffy.
3. Sift in the plain flour and corn flour, and mix thoroughly until all the ingredients are well combined.
4. Place the dough in pipping bag fixed with a star nozzle and pipe the mixture into 1.5 cm rosettes or 3 cm
5. Bake for 10-12 min until the cookies are firm and lightly golden. Set aside to cool on a wire tray.