Copycat Jenny Bakery Butter Cookies 山寨珍妮牛油曲奇

Copycat Jenny Bakery Butter Cookies 山寨珍妮牛油曲奇

If you are a cookie lover, I bet you have heard about Jenny Bakery. With their first branch in Singapore opened in Ang Mo Kio this October, many queued for hours under the heat and haze even before the shop opened, just to have a taste of their cookies.

Copycat Jenny Bakery Butter Cookies 山寨珍妮牛油曲奇

When I learnt the price, I almost screamed! $45 per tin? No way I am buying that. So I bought almost 20 blocks of Golden Churn butter, and I believe that with many trials and errors, I can produce something similar too!

So I started my Jenny Bakery copycat journey. I have tried many different recipes, and tweaked them to my liking countless time. Can you imagine I ate butter cookies everyday for weeks! Oh my poor waistline... So I treated my guest butter cookies and get them fat too... Oops I mean to get their opinions.

Copycat Jenny Bakery Butter Cookies 山寨珍妮牛油曲奇

Have you ever wondered why did your cookies went flat while you have followed the recipes to words and grams? Well from my weeks of experimenting, I learnt that brand of ingredients does matter too!

Finally, my efforts paid off. Everyone likes it! Among them two who had tried Jenny bakery cookies before thought that these cookies taste even better!


Copycat Jenny Bakery Butter Cookies

Ingredients
  • 147g Prima plain flour (or any flour with 11% protein content)
  • 3g cornstarch
  • 150g Golden Churn Butter (salted block type)
  • 23g icing sugar
Cooking Directions
  1. Mix all the ingredients together and pipe to desired shape ( I just use my hand to mix them. There is no need to cream butter and sugar)
  2. Bake at preheated oven at 160C for 15-20 minutes.
* If you substitute to different brand of flour or butter, you may get different result.

山寨珍妮牛油曲奇
配料
  • 147克Prima普通面粉(或任何11%蛋白质含量的面粉)
  • 3克玉米淀粉
  • 150克金桶牛油
  • 23克糖粉
做法
  1. 把所有成分混合一起,放入裱花袋挤出所爱的形状。
  2. 在已预热烤箱中以160℃烘烤15-20分钟。
*如果您替换不同品牌的面粉或牛油,你可能会得到不同的结果。

16 comments:

  1. I would like to check with you, when you say 'mix it with your hand', you rub the butter with the flour and sugar, or you press the butter with the flour and sugar? Is cornstarch the same as corn flour? Thanks

    ReplyDelete
    Replies
    1. Hmm more like rubbing I guess, until it form a dough. If you are in Singapore or Malaysia region, cornstarch and corn flour should mean the same.

      Delete
  2. May I know if the butter should be cold or at room temperature? Do you need to refrigerate the dough before piping/baking? Thanks!

    ReplyDelete
    Replies
    1. I use it cold, and I didn't refrigerate it before piping. But if you see that the dough has become too soft you can always pop it in the fridge for it to harden a bit.

      Delete
  3. Hi, you mention If you substitute to different brand of flour you may get different result right.. Can I check if use Bake King Plain Flour is it ok? TIA

    ReplyDelete
    Replies
    1. I haven't tried using Bake King, I had been using Origins organic unbleached flour and I always puzzled why my cookies kept going flat in the oven. Turned out that the protein content is too low at 8%. Bake King flour does not state their protein content so I am not too sure. You can always try it, the most it just get a bit flatter or harder.

      Delete
  4. Thanks for sharing! Love it!

    ReplyDelete
  5. Thanks for sharing! Love it!

    ReplyDelete
  6. Hi, do I need to sift the flour before mixing it with other ingredients ?

    ReplyDelete
  7. oh and do we need to sprinkle flour on the board that the dough is placed on for rolling?

    ReplyDelete
    Replies
    1. The cookie dough is to be piped out, I don't think you can roll it because it will be rather sticky

      Delete
  8. hi could i use the tin version of golden churn butter?

    ReplyDelete

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