Daisy Butter Cookies (雏菊牛油饼）

闻到这个部落格“超红”雏菊饼干的牛油香很久了！所以，第一个开工要做的年饼就是“它”了。

身为新人的我不敢太冒险，只要乖乖地跟着前辈做，相信準没错 。果然，这小饼干香又脆，好讨家人得喜欢。。。

除此之外，这个帖子也有很多的第一次，列如:

1）第一次亲手制作年饼，

2）第一次挤裱花，

3）第一次参加部落格主办的活动（博主Sonia也是第一次主办这类的活动),

4)  第一次烘焙参赛作品。

哈哈！！！希望这些所有的第一次，将是美好的开始！



These butter cookies are very famous and good recommended by bloggers for this coming Chinese New Year. "Must have" in your CNY cookies list. I crave for these cookies for so long. Finally I baked them and my family love them very much too.

Besides, there are lots of first time in this post such as :

1) First time I have my homemade CNY cookies,

2) First time I use the piping nozzle,

3) First time I participate in this kind of event (Event organiser Sonia also first time host this event),

4) First time baking contest entry. 

Hopefully, this is going to be a good start...

 Before bake is pretty than after :)

Little gift to my lovely friends

I am submitting this post to Chinese New Year Delights 2013 hosted by Sonia aka Nasi Lemak Lover


Daisy Butter Cookies (雏菊牛油饼）
(Recipe & inspired by : 蓝色小厨)

Ingredients:

100g Butter
25g Icing sugar
75g High protein flour
25g Rice flour

Method：

1. Pre-heat oven to 160c.
2. Line the baking tray with baking paper.
3. Cream the butter and icing sugar with an electrical mixer until light and pale.
4. Sift the high protein flour and rice flour into the butter mixture, stir to combine (Don't over mix)
5. Spoon the soft dough into the piping bag fitted with daisy nozzle.
6. Pipe onto prepared baking tray.
7. Bake for 20-25 minutes until light golden brown.
8. Let them cool completely on a wire rack and keep in the airtight container.