Saturday, 7 January 2017

Horlick Chicken Cookie

When the author first posted this Horlick cookie in the newspaper, many cyber bakers actually baked this and liked it.  For me, I too attempted this many times as it is a very good recipe for bonding with my kids.  The dough is very easy to handle and it is also eggless.

Since I was missing the taste of this cookie so I baked these, Horlick Chicken Cookie just to usher in the Lunar New Year.

Or will they last till then?
  

Findings: I have done some standing up and the dough did not withstand the height.  Thus if you are attempting it, this design works better.

What to need 

180g butter
80g Horlicks

200g cake flour 
25g cornflour
25g milk powder
red heart cake sprinkles
Chocolate rice (I don't have on hand so I used sesame seeds)


Method:

Sift the flour, cornflour and milk powder.

Cream the butter and Horlicks for 3 minutes at low speed. Do not over beat.

Add the sifted flour and beat for about one minute to form a dough.

Divide dough into 11g each.   Roll into a slight elongated ball.

Embed 1 red heart as rooster’s head, 1 for the beak and two red hearts at the base as the feet.

Insert two sesame seeds for the eyes.

Bake at 160°C for about 20 minutes.

Cool before storing.


Have fun!


9 comments:

  1. These cute chicken cookies are just perfect for ushering in the year of rooster. Thanks for sharing.

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  2. Hi, your cookies are so cute. Can I know how many cookies can you make with this recipe?

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    Replies
    1. That was a very good question. I was planning to count them but got too excited with these and forgotten about it. Based on 11g, I didn't not have any left over dough though.

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    2. Roughly two trays needed to bake this recipe.

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  3. Do I need to change to a dough hook after adding the sifted flour?

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    Replies
    1. Hi May, just use a K beater from beginning to the end will do.

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