Saturday, 7 November 2015

Jenny Bakery Cookie (copycat version)

Recently a well known cookie bakery shop set foot in Singapore.  Sometime I wonder whether distributors felt that Singaporeans are affluent or have that kiasu mentality that I have to own one too.  

The price set was double from what was available in Hong Kong and it was sold out within a day.  Totally unbelievable isn't it?  Anyway, his is not the only example, many food chains are the same.  Hub explained that it is the rental factor.  

I have tried this cookies before but personally it is not something that I will crave for after eating it.  Have good, don't have no problem at all.

A recipe was found on the cyberworld and soon everyone was trying it.  Some succeeded and some failed.  All swear that we need to use Golden Churn Butter (in tin) to attain a better result.

Mind you, when you purchase Golden Churn Butter in tin, do take note that there is another brand that has very close packaging outlook.  You can read more about this here


I also tried the coffee flavour.  


Findings: Texture wise, it is close to Jenny's.  Presentation, this recipe actually "flattens" quite alot.  I have tried elevating the height of the pipping but still it doesn't really work well.  At 180°C, the cookies already spread quite a fair bit and I can't imagine baking these at 150°C, I think it will spread even faster.

As for the coffee flavour, I only added in 3 tsp of the dissolved coffee, was afraid that the batter become diluted but I think another 1 tsp should still be acceptable.

Overall, this recipe needs to relook to produce better presentation.  

Adapted : Joyce made these

What you need:
Yield: ~50 cookies 

200g butter (golden churn butter in tin preferred)
50g castor sugar
75g all-purpose flour
75g bread flour
50g corn starch

Coffee flavour

3 tsp Instant coffee granules dissolved in 1 tbsp lukewarm water

Method:

Cream butter and caster sugar until pale and fluffy.

Sift the dry ingredients.

Fold in the dry ingredients until well combined but DO NOT over mixed.

Divide the dough into two. 

Add coffee flavour into one. Mix well.

Put the dough into a piping bag with star tip nozzle (1M)

Preheat oven to 180°C

Pipe the cookies onto the baking tray, making circles of about 3.5cm wide.  Leave about 1cm in between cookies as they tend to expand a little through baking.

Bake for 9-12 minutes or until light golden brown.

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



9 comments:

  1. Hi Edith,
    Honestly, I wondered why the Q for butter cookies ... hee ... hee...
    I'm not a fan of too buttery cookies but I don't mind to learn and bake nice fragrant butter cookies as give aways. Thanks for sharing ^-^!

    ReplyDelete
    Replies
    1. Guess it is nice to say that "I too bought a tin" knowing how long the queue was. For me, I will never do it. I love buttery cookie and had love that blue tin ones but the quality has deteriorated so much that I can only live on my memory for that.

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  2. lovely! i have been looking out for this recipe... tks a million Edith

    ReplyDelete
    Replies
    1. There is quite a few modification from this recipe. I hope you can try it out and we can exchange tips.

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  3. Hi Edith

    I read somewhere that if you let your cookies chill in the for awhile before removing them from the fridge and put straightaway into the oven, the cookies will not spread so much.

    Blessings
    Priscilla Poh

    ReplyDelete
    Replies
    1. Pris, initially I wanted to chill the cookie first before baking but 1) I ran out of space in the fridge and 2) the piped dough seems quite stable.

      I might try other modified recipe to see how is the result.

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  4. i'm wondering how it will turn out if i sub corn starch (corn flour) with potato starch, which is commonly used for german cookie, which has really similar similar recipe to the jenny bakery ones).... and yes, to prevent excessive spreading of cookies during baking, you shld chill them first and bake them while they're cold. there's no way around it, judging from the high butter content of the recipe....

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  5. Hi,
    Jus wondering which nozzle did u use to pipe the shape of the cookie? Thanks!

    ReplyDelete