Butter Cookies 牛油饼干

This is a very simple recipe yet the result is fabulous.

The cookies tasted almost like the blue colour tin Danish butter cookies. Not only I think so, my colleagues who tasted it also said so.

I suggest using good quality butter for this recipe. I used Golden Churn this time. I think may be next time I should try using Lurpak, the taste may be even better.

I strongly recommend this recipe especially for beginner. Not only the recipe is simple, the dough is very easy to handle too. Just need to watch out the oven temperature and baking time.

Ingredients 材料：
250g butter 牛油
100g castor sugar 细砂糖 (I cut down to 90g)
1 egg yolk 蛋黄

¼ tsp vanilla oil 香草油 (I replaced by ½ tsp vanilla extract)
350g plain flour (sifted) 普通面粉 (混合过筛)
30g custard powder 蛋黄粉

Method 做法：

1) Cream butter and castor sugar till light and fluffy. 把牛油和细砂糖，放入搅拌钢内先用低速度打均，然后用中速度打至松发。

2) Add egg yolk and vanilla oil, mix well.
加入蛋黄和香草油打均匀。

3) Fold in the sifted flour (plain flour & custard powder) and mix into a soft dough.

用低速度慢慢加入粉料（面粉和蛋黄粉）拌成粉团。

4) Form into ball, press lightly with a fork and sprinkle some sugar on top.

取一些粉团, 用手搓成圆形, 用叉子稍微压扁形成纹路，并在饼面上晒一些糖。

5) Bake in a pre-heated oven at 180°C for about 20 mins till golden brown. Remove , leave to cool before storing.**
放入已预热的烤箱内，180°C烘约20分钟至金黄色，取出待冷。**

** I bake at 170°C for about 10 - 12 mins.
** 我用170 °C烤约10 - 12分钟。

Note:
1）In step 4, I measure each small ball with a measuring spoon, each cookie is ½ tbsp. Yield 139 cookies.
2) Besides sprinkle sugar on top, you can have other variations using the same cookie dough. I added chopped cherries and orange peels on some of the cookies. I also tried to wrap some chocolate chips with the cookie dough.

(Recipe reference: 我的厨房笔记)