Wednesday, 19 October 2011

Vanilla Kisses

BEFORE i plunge into making macarons which use expensive ground almonds instead of cheap plain flour, i decided to practice my piping skills with these cookies.. actually, i could also practice piping at the Icing Room but Dear and i know that we arent gonna eat much the cake full of whipped cream... so when i stumble upon this recipe, i knew instantly it will serve as a good practice. 

well, turned out that, piping needs practice! =P

aesthetics aside, the cookies tasteed pretty good. it fall apart easily when your teeth sink into it. think i read somewhere that some people call it "melting moments".. you get the idea. 

the only thing was......i was careless with the sugar... 

Vanilla Kisses (adapted from Women's Weekly)


125 g ------------ butter, soften
110 g ------------ caster sugar
1 ---------------- egg
35 g ------------- plain flour
100 g ------------ corn flour
35 g ------------- custard powder
35 g  ------------ self raising flour
1 tsp  ------------ vanilla extract (optional)

Vienna cream filling
60 g ----------- butter, soften
120 g --------- icing sugar
1 tsp ---------- vanilla extract
2 tsp ---------- milk


1. preheat oven to 200degC. grease and line two baking sheets
2. beat butter, sugar and egg until fluffy.
3. sift in the dry ingredients in two batches and stir well after each addition
4. spoon mixture into a pipe bag fitted with a 1cm wide tube. pipe 3-cm round mixtures, 3 cm apart onto baking sheets. bake for 10-15 min
5. meanwhile, prepare the vienna cream filling: beat butter and vanilla extract until as white as possible. mix in the icing sugar in two additions
6. when cookies are done, cool them on a wire rack
7when cooled, spoon 1-2tsp of vienna cream onto one cookie and top it with another cookie.

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