Hi Everyone! If you are looking for a recipe as to how to make coffee flavoured versions along with matcha and chocolate ones, I will be doing an Instagram Live bake along this weekend so come check it out if you are keen. :) IG Live Details Date: Saturday 15/01/22 Time: 10pm (Melbourne) / 7pm (Singapore/Malaysia) Where: instagram.com/buttermilkpantry/ Details on ingredients needed etc will be in my IG stories and will add a post tomorrow as well for reference. Hope to see you there, take care!
I am blown away & feeling very intimidated. I have never seen a cooking lesson that was this precise & detailed. The sad thing is: I don’t think the people I bake for would appreciate all of this precision. They would most likely gobble them up & tell me I’m working too hard.
It is honestly quite a simple recipe :) Just wanted to provide as many details as possible to help with achieving the best results because when I was doing my tests I realise that slight differences can change the flavour and how it bakes. But ultimately my friends who ate all my test versions enjoyed them and didn't notice the differences ;)
hi L J C ,I agree with you that this video is so intricate and the thoughts put into this video is immaculate! I never measure my cookies :D Its a precise engineering :D And at the same time, in regards of people's thoughts and POV, I would like think we bake for our own pleasure because its our passion and we enjoy the process and the outcome. Whoever that gets to taste our labour of love should be thankful and be grateful ( don't think they pay for the ingredients! ) hahahah :D
Tried many other butter cookies recipes.. so far this is the best together with golden churn tinned butter. I portioned into 3 and make 2 other flavours, coffee and choco, taste as good. Thank you so much!
I have just tried this recipe! The cookies melts in your mouth. Easy instruction and the butter for these type of cookie is important. Unfortunately they don’t sell golden churn butter where I live so I use Kerrygold instead and is also delicous.😊
Can I add salty egg yolk in this recipe? If yes should I need to reduce the cake flour quantise same as the salty egg yolk. Should The cooking time need to adjust as well? Waiting for your prompt response❤thank you & richest blessings
Waiting for my cookies to bake as of this writing :) Some tips for those who did not make this yet: 1. if you can, buy yourself a silicon piping bag. This solves bursting piping bags and best of all reusable 2. for first timers, i'd suggest go with the extra butter recipe, so easy to pipe! thank you for this recipe, can't wait to eat it! :D
This recipe is such a miracle. Made 1 batch the first time and was blown away by the texture. Exactly what i was looking for! Then i multipled the recipe x2 to use up my remaining GC canned butter. I couldnt stop eating it! I had to eat 5 consecutively..😊 btw i bake right after piping and everything is ok However my batter is really thick, i can easily use my hand to shape the cookie instead of using plastic to pipe out. It was too tough to pipe the thick batter out, i had trouble squeezing the piping bag so it burst, like what many other comments mentioned. How can i make the batter runnier for piping?
Im no professional baker but maybe cream the butter a little more or put some whipping cream(whilst creaming the butter) to make the mixture more desirable :)
@Buttermilk Pantry-- You are a fantastic teacher and so caring in your detailed tutorial.Hope to make some yummy butter cookies soon.God bless you and the work of your hands!❤️
Hi, just regular cake flour. If you are keen on my info, there’s a little more information in the blog post or you can check out my live bakealong saved on my Instagram :)
If I were to make the extra butter and coffee creamer version but purely with GC, how do you think it my compare to the normal version of the recipe? :O
I went at 150 deg c fan forced for 30 min but still not golden brown so I went at an extra 160 deg c for 10 min. But how do I make the cookie less crumbly? Its edges crumbles to the touch when I place inside the jar. Though it holds up the shape quite well and has a nice bite to it. Has anybody tried adding coffee emulco?
Hi, there’s some notes in my blog post about it. Personally wouldn’t recommend it but it’s a personal preference with the type of flavour and texture I am after
Due to the Hongkong travel policy I will probably never get there again in my life. That’s sad, but I’ve been there a lot lastly, in February 2020 before lockdown. But then I didn’t know about those this bakery and those cookies. So I have a couple of questions. This butter is nowhere to be had in Germany where I live. I believe not even in Europe. I travel a lot and always go grocery shopping. So I will have to look for an alternative butter. And what exactly is cake flour? We have all kinds of flour here ( being a bread country) but cake flour? Could you describe it? Thank you!
You don't have to use the butter brand like in the video because they're a lot of butter oil brands like Wijsman Butter,Hollman butter,etc. Or you can just use regular butter you have and as for cake flour AKA soft flour. It is a flour that has low protein so it's usually used to make cookies or cakes. We usually divide flour into 3 parts that is cake flour/soft flour , all purpose flour and bread flour/ strong flour.
I also did some research and in Germany cake flour is Weizenmehl 405. I also read that instead of cake flour it is known as soft wheat flour or pastry flour in Europe. Hope it helps😊
I will be travelling to HKG this month. And believe me, I will go there and buy some. And to do a comparison, there are some in the oven. And yes, I used regular butter and 405 Flour. Should work out.
I tried this recipe with fresh butter but it failed.. I’m in the states so I cannot find the same butter, I used fresh butter. At the end the cookie dough was very firm and it’s impossible to pipe. I even broke a piping bag.. May I ask which step might cause this result? And how should I arrange if I am using fresh salted butter not canned butter? Thank you! 🙏😭
Just wondering is your butter soft when you were using it? As in soft like very soft ( Never use the microwave to soften you butter) and don't forget to whisk your butter and sugar untill pale and fluffy
Thank you for your precise & detailed teaching🙏🏻🙏🏻🙏🏻as I’m living in Sydney & the golden churn butter is only sale in Melbourne. Yesterday I followed your recipe (except butter changed to president butter with butter fat of 82%) very yummy, light as feather, my husband & daughter comment were 😋😋😋👍🏻👍🏻👍🏻then today I cooked it again but icing sugar changed to 48g monk fruit sugar (blended to icing). The result is totally different, the shape were fallen & looked very ugly, taste no good😂pls tell me what’s wrong🙏🏻🙏🏻🙏🏻
More questions as I’m a first timer in piping cookies🙏🏻the reason to change & reduced the sugar as me & my husband are aged people😂😂 1) I used the electric hand held blender to whisk the butter when it was soft for 1 min & mixed with the icing sugar whisking for 4 mins until pale & fluffy. However the cookies dough were very firmed & very hard to pipe. What could have gone wrong? 2) my oven is AEG, 1st time cooking was 150c fan force for 30 mins but not brown, then added extra 3 mins @200c👍🏻👍🏻👍🏻2nd time baking I followed the 1st baking time but the cookies were very very crumbly & not firm. Then I added 10 mins @130c. Some where gone wrong?
Hi! I will be doing an instagram live bake along this weekend on how to make the coffee, matcha and chocolate flavours :) I will pin a comment to this video on the time and dates.
I definitely wouldsuggest freezing but you can use the fridge instead. It might spread a little more but it will be fine. Just refrigerate for an hour so it is thoroughly cold. :)
Hi. My cookies are still in the oven as I’m writing this with 15mins more to go. I could see the flower design have all gone - it was beautifully pipped n I kept in the fridge for 30mins. What could have gone wrong? Thanks.
Hi, sounds like you may have measured the ingredients wrongly by accident if all the other steps were followed as per the recipe :) Hard to say what could be the exact issue without seeing any visuals but that would be my best guess that the corn starch or flour measurements were off or too much butter was accidentally added to it
@@ButtermilkPantry Ingredients were exact. I did 3 batches n all not good in design although tastes good. I even put the pipped dough in the fridge (not freezer!) for an hour for 2&3 batch. I read your write up too to follow all instructions carefully not to over or under beat.
Hi Susan, if it helps you can check out my live bake along as I demonstrate how I did my coffee ones which is based off this. Perhaps see if there is any inconsistency between yours and mine. But as Ketchup The Latest suggested it could be the butter that is the cause :)
@@ButtermilkPantry thank you for exploring so much and sharing it here with us. Do you think adding in dried cranberries might be too heavy for the xtra butter batter? I won’t be piping cos I’m the lazy peep. Not enough time. 😅
Hi :) Happy new year to you too! Totally understand where you are coming from. If it helps you can simply skip everything and go to the recipe itself. The notes above are really for those to may have questions or want to get a better understanding of the recipe and a little more details behind things. But the recipe works fine with just what’s in the actual recipe section at the bottom. :)
Hi Everyone! If you are looking for a recipe as to how to make coffee flavoured versions along with matcha and chocolate ones, I will be doing an Instagram Live bake along this weekend so come check it out if you are keen. :)
IG Live Details
Date: Saturday 15/01/22
Time: 10pm (Melbourne) / 7pm (Singapore/Malaysia)
Where: instagram.com/buttermilkpantry/
Details on ingredients needed etc will be in my IG stories and will add a post tomorrow as well for reference.
Hope to see you there, take care!
Thank ey r Reutherytteeeeeeeuyyrr
I am blown away & feeling very intimidated. I have never seen a cooking lesson that was this precise & detailed. The sad thing is: I don’t think the people I bake for would appreciate all of this precision. They would most likely gobble them up & tell me I’m working too hard.
It is honestly quite a simple recipe :) Just wanted to provide as many details as possible to help with achieving the best results because when I was doing my tests I realise that slight differences can change the flavour and how it bakes. But ultimately my friends who ate all my test versions enjoyed them and didn't notice the differences ;)
@@ButtermilkPantry thank you. Thinking ahead for Easter. These will be lovely ☺️
hi L J C ,I agree with you that this video is so intricate and the thoughts put into this video is immaculate! I never measure my cookies :D Its a precise engineering :D And at the same time, in regards of people's thoughts and POV, I would like think we bake for our own pleasure because its our passion and we enjoy the process and the outcome. Whoever that gets to taste our labour of love should be thankful and be grateful ( don't think they pay for the ingredients! ) hahahah :D
Thank you for talking about the butter, not many other videos explain it well enough like you do!
I really love how detailed you were with the blog post & this video! Can't wait to give it a try!
Tried many other butter cookies recipes.. so far this is the best together with golden churn tinned butter. I portioned into 3 and make 2 other flavours, coffee and choco, taste as good. Thank you so much!
I always use this butter brand, Golden Churn, for its taste and authenticity in baking. Love it!
I've been lucky enough to have Jenny cookies and they ARE so delicious and worth the long line ups! Thanks :)
Im loving this detailed video of how to do recipe. Im trying it out soon.
I have just tried this recipe! The cookies melts in your mouth. Easy instruction and the butter for these type of cookie is important. Unfortunately they don’t sell golden churn butter where I live so I use Kerrygold instead and is also delicous.😊
Thank you that was going to be my question because we don’t have canned butter in Md
Omg, i loved how you meassure every ingredients with presisition and proper. Auto subscribe !
Thanks for including the cookie scoop results and comparison!
My pleasure! Hope it was useful :)
Can I add salty egg yolk in this recipe? If yes should I need to reduce the cake flour quantise same as the salty egg yolk. Should The cooking time need to adjust as well? Waiting for your prompt response❤thank you & richest blessings
Thank you for sharing this recipe.
Waiting for my cookies to bake as of this writing :)
Some tips for those who did not make this yet:
1. if you can, buy yourself a silicon piping bag. This solves bursting piping bags and best of all reusable
2. for first timers, i'd suggest go with the extra butter recipe, so easy to pipe!
thank you for this recipe, can't wait to eat it! :D
Well done.....your presentations and recipes is well detailed........bravo!! Please What is the Piping tip of this Nozzle you are using here?
Thanks for the efforts in sharing the details, v impressive work, looking to more of your videos.
This recipe is such a miracle. Made 1 batch the first time and was blown away by the texture. Exactly what i was looking for! Then i multipled the recipe x2 to use up my remaining GC canned butter. I couldnt stop eating it! I had to eat 5 consecutively..😊 btw i bake right after piping and everything is ok
However my batter is really thick, i can easily use my hand to shape the cookie instead of using plastic to pipe out. It was too tough to pipe the thick batter out, i had trouble squeezing the piping bag so it burst, like what many other comments mentioned. How can i make the batter runnier for piping?
Im no professional baker but maybe cream the butter a little more or put some whipping cream(whilst creaming the butter) to make the mixture more desirable :)
butter 158g
icing sugar 60g
salt 2.4g
corn starch 60g
cake flour 158g
Not only the recipe,thanks for the tips and tricks too.. You're the best teacher.. ❤❤from Bali 🇲🇨
My pleasure! Glad you enjoyed it :)
Я попробовала сделать это печенье, я делала с обычным маслом но мое печенье превратилось в блины. Однако эти блинчики были очень вкусные😂😂спасибо💜
Можно было заморозить перед выпечкой
The most detailed instruction in a video. i commend you on your efforts. Confident you will reach 1M !
Thank you, that’s really kind of you :)
These butter cookies are AMAZING🤗✨😋✨😍!!!
So happy to see you!!!! Happy New Year!!!!! :)
Happy New Year to you too! :)
Interesting...gonna grab me some golden churn this weekend.thanks for sharing the recipe❤🤩
My pleasure! Hope you have fun baking them!
This is awesome… can I check if I should just add instant coffee granules to the recipe if I would like to make coffee flavoured ones? Thank you
Yummy butter cookies and thanks for sharing. 😋
How do I know if the powered sugar doesn’t have anti-kicking?
Hi, I hv missed your live demo last Saturday on the coffee flavoured Jenny cookies. Can I know where I can watch it? Thanks ☺️
I think a cookie press(for spritz cookies) would also work instead of a piping bag but probably baked for less time
Yep. It's also called a piping gun and you can fit piping tips to it.
So beautiful butter cookies! 😍
@Buttermilk Pantry-- You are a fantastic teacher and so caring in your detailed tutorial.Hope to make some yummy butter cookies soon.God bless you and the work of your hands!❤️
Is it ok to use hand mixer while mixing all the ingredients?
i love jenny's cookies!!! can't wait for the recipe
Can't wait for you to try it too! :)
158g butter
60g icing sugar
60g corn strach
158g flour sifted
Really appreciate your effort for the write up details. I'm baking it for giveaways this coming CNY. Thanks so much.
Hope your friends and family love them! :)
Can you use red feather canned butter from New Zealand?
What if i want to make it into 2 batch, do i just have to double the ingredients?
Wow looks so tasty and sweet! I really wanna have some bite! What a specific cooking description! Thanks for sharing 😀
My pleasure :) hope you enjoy baking them
You have used cake flour in the recipe.Is tht self raising one or low medium flour.?.Tq
Hi, just regular cake flour. If you are keen on my info, there’s a little more information in the blog post or you can check out my live bakealong saved on my Instagram :)
Where is can i buy the butter in hongkong ??
nice upload~ have a nice day🌷🌹🌼🌼🌼🌼🌼
Hi, where did you buy the Wijisman butter? Been trying to get my hands on them but I have never seen them in Australia before:)
Hello! Any difference between the golden churn can butter and the block ones?
Hi, there is a flavour difference. I recommend going or the canned one if you can.
Canned butter retains its freshness better and longer than blocks.
Gonna try this soon!!😍
Hope you enjoy making it! :)
Hoping my cookies turn out well! Sure enough my piping bag burst so i just made the remaining as circle buttons cos i was feeling lazy 🥲
If I were to make the extra butter and coffee creamer version but purely with GC, how do you think it my compare to the normal version of the recipe? :O
Hi, I have some notes on it in my blog post but in short, stronger butter oil flavour and a little more snap.
Cant wait to make it for cny!!
Can't wait for you to make it too! :)
I appreciate this video...thk you
My pleasure! :)
I went at 150 deg c fan forced for 30 min but still not golden brown so I went at an extra 160 deg c for 10 min. But how do I make the cookie less crumbly? Its edges crumbles to the touch when I place inside the jar. Though it holds up the shape quite well and has a nice bite to it.
Has anybody tried adding coffee emulco?
不要用擠花袋，揉成條狀用切片的
Can you make a video about cream puff ?
Shokupan recipe please 😭🙏
What if I use 100% Wisjman? Is it advisable? Thanks for sharing
Hi, there’s some notes in my blog post about it. Personally wouldn’t recommend it but it’s a personal preference with the type of flavour and texture I am after
@@ButtermilkPantry thank you 🙏🏼 May I reduce the sugar cause my family doesn’t have sweet tooth
Wow these cookies look good. I prefer the extra butter version.
Thank you! :)
Do you think this recipe would be nice with butter that's been browned and then re-firmed, for extra nutty flavor?
It’ll change the texture and will be a different flavour. Comes down to what result you are after but it’s doable :)
Wowwww
Wijsman butter is the best for cookies...
Super 🔥🔥🔥
Due to the Hongkong travel policy I will probably never get there again in my life. That’s sad, but I’ve been there a lot lastly, in February 2020 before lockdown. But then I didn’t know about those this bakery and those cookies. So I have a couple of questions. This butter is nowhere to be had in Germany where I live. I believe not even in Europe. I travel a lot and always go grocery shopping. So I will have to look for an alternative butter. And what exactly is cake flour? We have all kinds of flour here ( being a bread country) but cake flour? Could you describe it? Thank you!
You don't have to use the butter brand like in the video because they're a lot of butter oil brands like Wijsman Butter,Hollman butter,etc. Or you can just use regular butter you have and as for cake flour AKA soft flour. It is a flour that has low protein so it's usually used to make cookies or cakes. We usually divide flour into 3 parts that is cake flour/soft flour , all purpose flour and bread flour/ strong flour.
I also did some research and in Germany cake flour is Weizenmehl 405. I also read that instead of cake flour it is known as soft wheat flour or pastry flour in Europe. Hope it helps😊
I will be travelling to HKG this month. And believe me, I will go there and buy some. And to do a comparison, there are some in the oven. And yes, I used regular butter and 405 Flour. Should work out.
@@cdugralhow did it compare? Thanks
I tried this recipe with fresh butter but it failed.. I’m in the states so I cannot find the same butter, I used fresh butter. At the end the cookie dough was very firm and it’s impossible to pipe. I even broke a piping bag.. May I ask which step might cause this result? And how should I arrange if I am using fresh salted butter not canned butter? Thank you! 🙏😭
Just wondering is your butter soft when you were using it? As in soft like very soft ( Never use the microwave to soften you butter) and don't forget to whisk your butter and sugar untill pale and fluffy
Amazon sells a Red Feather Brand, would that work just as good?
I haven't tested it with red feather so I am unsure about the flavour profile of that butter but I assume it is similar to golden churn. :)
Thank you for your precise & detailed teaching🙏🏻🙏🏻🙏🏻as I’m living in Sydney & the golden churn butter is only sale in Melbourne. Yesterday I followed your recipe (except butter changed to president butter with butter fat of 82%) very yummy, light as feather, my husband & daughter comment were 😋😋😋👍🏻👍🏻👍🏻then today I cooked it again but icing sugar changed to 48g monk fruit sugar (blended to icing). The result is totally different, the shape were fallen & looked very ugly, taste no good😂pls tell me what’s wrong🙏🏻🙏🏻🙏🏻
More questions as I’m a first timer in piping cookies🙏🏻the reason to change & reduced the sugar as me & my husband are aged people😂😂 1) I used the electric hand held blender to whisk the butter when it was soft for 1 min & mixed with the icing sugar whisking for 4 mins until pale & fluffy. However the cookies dough were very firmed & very hard to pipe. What could have gone wrong? 2) my oven is AEG, 1st time cooking was 150c fan force for 30 mins but not brown, then added extra 3 mins @200c👍🏻👍🏻👍🏻2nd time baking I followed the 1st baking time but the cookies were very very crumbly & not firm. Then I added 10 mins @130c. Some where gone wrong?
Would like to know how to make a coffee version of Jenny cookie. Thanks 😊
Hi! I will be doing an instagram live bake along this weekend on how to make the coffee, matcha and chocolate flavours :) I will pin a comment to this video on the time and dates.
Can I ask where to get golden churn butter in Melbourne?
Hi, check out the Asian grocers or online for the best options :)
Going to make this
Have fun making it! And I hope you like it :)
😋😋😋
👍👍👍!
Any issues if we used a cake mixer to mix the dough?
Stand mixer, hand held mixers, they are all good. So long as they beat air into the butter you'll be all good :)
What temp shld I use if I have a non fan assisted oven?
Just use the same but monitor it as it might need a few mins longer :)
Hi... how do u stored leftover Can butter...? Thanks ❤🙏
I usually refrigerate it :)
@@ButtermilkPantry ok thanks ❤😚
Is it a must to freeze the cookie dough? Because my freezer do not have space 😅
I definitely wouldsuggest freezing but you can use the fridge instead. It might spread a little more but it will be fine. Just refrigerate for an hour so it is thoroughly cold. :)
Okay thank you so much!! Will try out the recipe soon!!
Hi. My cookies are still in the oven as I’m writing this with 15mins more to go. I could see the flower design have all gone - it was beautifully pipped n I kept in the fridge for 30mins. What could have gone wrong? Thanks.
Hi, sounds like you may have measured the ingredients wrongly by accident if all the other steps were followed as per the recipe :) Hard to say what could be the exact issue without seeing any visuals but that would be my best guess that the corn starch or flour measurements were off or too much butter was accidentally added to it
@@ButtermilkPantry
Ingredients were exact. I did 3 batches n all not good in design although tastes good. I even put the pipped dough in the fridge (not freezer!) for an hour for 2&3 batch.
I read your write up too to follow all instructions carefully not to over or under beat.
@@susanng7298 what butter did you use in your version? It could be the reason though.
Hi Susan, if it helps you can check out my live bake along as I demonstrate how I did my coffee ones which is based off this. Perhaps see if there is any inconsistency between yours and mine. But as Ketchup The Latest suggested it could be the butter that is the cause :)
@@susanng7298 i had the exact same experience. Followed everything and even read the blog post.
Your video made me quite hungry 😂. Btw can I add cacao powder to it to make it into chocolate cookies?
you can replace some of the dry ingredients with cocoa powder but it isn't exactly a 1-1 ratio. But it will work :)
@@ButtermilkPantry thank you for exploring so much and sharing it here with us. Do you think adding in dried cranberries might be too heavy for the xtra butter batter? I won’t be piping cos I’m the lazy peep. Not enough time. 😅
Thank you boss…
What about ammonia bicarbonate?
This cookie wouldn't need it :)
is the cornstarch in my powdered sugar considered as an anti-caking ingredient?
it is :) I recommend using pure icing sugar if you can find it otherwise i have some notes on it in my blog post on replacements
Please help put ingredients in descriptions
楽しみ♥️
Booyah!
What’s the difference between canned and block golden churn? Thanks.
the flavour is different and will also affect the texture of the cookie slightly. :)
@@ButtermilkPantry so the tin type will be more buttery taste?
Can I know what is the purpose of custard powder & corn flour in pineapple tarts?
Baru nyimak
👍👍
👍👍👏👏👌
You are a PERFECTIONIST I WANT TO LEARN FROM.
Happy New Year....
Anyways hope your blog would be much simple with all the "Jump to"....
Too much to read.... 🤦🏻♀️
Thankssssss
Hi :) Happy new year to you too!
Totally understand where you are coming from. If it helps you can simply skip everything and go to the recipe itself. The notes above are really for those to may have questions or want to get a better understanding of the recipe and a little more details behind things. But the recipe works fine with just what’s in the actual recipe section at the bottom. :)
yummy nman niyan tita medyo n traffic lang sukli q syo polpak po
Canned butter? I’m ready & waiting for some new knowledge! Hit me, baby!
There's just something about canned butter, definitely worth finding some to bake with if you can
They look amazing. Why those popping sounds? They make me jump up every time. It ruins the calm character of the video :-(
Thank you for letting me know, I might leave them out next time :)
If I’m unable to freeze my dough, can I refrigerate it for a longer time? What temp should I target these doughs to fall to?