Butter Cookies with Plum Jam 梅果酱牛油曲奇

Butter Cookies with Plum Jam 梅果酱牛油曲奇

We made these cookies last Friday. It was a school holiday in-lieu of Children's Day, the two cookies monsters had nothing to do at home. What is a better way to spend their time than engaging them in cookies making and then let them savour the fruits of their work? Somehow, I noticed that they are more likely to enjoy the food if they are involved in the preparation process.

So I decided to make some simple butter cookies, and allow them to decorate them by piping plum jam on top. 

They were sooo excited! With just simple instruction given, Lynn is already pretty good at it! Initially, I doubted El who is 2 years old could manage it but I soon realised that I had underestimated him. With a little mess, he managed to pipe some of the jam on the cookies too.

These cookies are very easy to make, there is no need of mixer, you can do it with your bare hand. There are only 6 ingredients needed (eggs are not in the picture).

After mixed together the cookie dough, I piped them with my Wilton 1M tip. You can use any of your favorite tip, and pipe into any shape you like.

Use a chopstick (or just use your finger) to make a dented mark in the middle of the cookies.

Lyn is only 4 years old so she used syringe to pipe the jam. The syringe is small and manageable by small hands. You may use a piping bag if you wish.

Tadah! This one was piped by me. After this photo, I relinquished from my duty, sat back and let them finish the job!

That was Lyn at work!

Butter Cookies with Plum Jam


  • 165g cake flour
  • 120g butter
  • 45g powdered sugar
  • 30g egg, beaten
  • 1 tsp vanilla essence
  • 1 tbsp Alce Nero Organic Plum Jam
Cooking Directions
  1. In a bowl mix together A until well combined.
  2. Add in B and mix till just combined.
  3. Fit a piping bag with your favorite tip (I used Wilton 1M) and pipe out shape as desired.
  4. With a chopstick (or use your finger), make a dented mark in the middle and squeeze a drop of the jam on top.
  5. Bake at preheated oven at 180℃ for 10 minutes and thereafter 120℃for 10 minutes.

  • 165克蛋糕粉
  • 120克牛油

  • 45克糖粉
  • 30克鸡蛋,打散
  • 1茶匙香草精

  • 1汤匙Alce Nero 有机梅果酱
  1. 在一个碗里把蛋糕粉和牛油充分混合在一起。
  2. 加入B,混合直到刚刚结合。
  3. 装入裱花袋, 放入裱花嘴(我用威尔顿1M),挤出喜爱的形状。
  4. 用一根筷子(或用手指),使中间凹陷,然后挤一滴果酱在上面。
  5. 在已预热烘箱中以180℃烘烤10分钟,然后120℃烘烤10分钟。
If you have not tried any Alce Nero products before, you now stand a chance to get it for free! I am hosting a Alce Nero & Singapore Home Cooks Giveaway (a collaboration between Alce Nero and Singapore Home Cooks). Stand a chance to WIN a $30 Healthy Gourmet e-voucher, where you can purchase Alce Nero products and a range of organic products online, by completing the 2 simple steps below:
  1. Make sure you are a member of Singapore Home Cooks 新加坡家庭美食分享 (a Facebook closed group). If not, join now!
  2. Like and Share this post (please share in public so that I can see it! You must be a member of Singapore Home Cooks 新加坡家庭美食分享 first before you can see this post)

This giveaway ends on 15 Oct 11:59pm. One winner will be selected using a random number generator and will be contacted via Facebook Messenger, his/her name will be announced on this blog post and also on my Facebook page on 16 Oct. Healthy Gourmet is a Singapore based online store hence the giveaway is opened to Singapore residents only.


Disclaimer: This is a sponsored post but the opinions are my own.

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