Piped Butter Cookies

Ingredients:

200g salted butter, at room temperature
100g pure icing sugar, sifted
1 tsp vanilla bean paste (for enhanced flavor)
220g plain flour, sifted
30g corn flour (for a tender texture)
20g thickened cream (for smooth piping)

Method:

1. Preheat & Prepare: Preheat your oven to 160°C (320°F) fan-forced or 170°C (340°F) conventional. Line a baking tray with parchment paper.
2. Cream the Butter & Sugar: In a large bowl, beat the butter and icing sugar together until light and fluffy. This helps create a delicate texture.
3. Add Vanilla & Cream: Mix in the vanilla bean paste and thickened cream, ensuring it’s fully incorporated.
4. Incorporate Dry Ingredients: Sift together the plain flour and corn flour, then gradually fold them into the butter mixture. Stir until you have a soft, smooth dough.
5. Pipe the Cookies: Transfer the dough to a piping bag fitted with a large open star tip. Pipe small swirls or rosettes onto the lined baking tray, leaving space between them. If the dough is too firm to pipe, let it sit for a few minutes at room temperature or add a teaspoon more cream.
6. Chill (Optional, but recommended): Place the tray in the fridge for 10–15 minutes before baking. This helps the cookies hold their shape.
7. Bake: Bake for 12–15 minutes or until the edges turn a light golden color.
8. Cool & Enjoy: Let the cookies cool on the tray for a few minutes before transferring them to a wire rack to cool completely.

Tip: For an extra touch, drizzle with melted chocolate or sandwich two cookies with jam!