Butter cookies


Butter cookies – niu you su

The classic butter cookie is enhanced by the addition of sweet red bean paste in this recipe.


Makes about 45 cookies
– Red bean paste 300 g (101/2 oz)
– Egg yolk 1, beaten
– Golden syrup or honey for glazing

– Butter 200 g (7 oz)
– Icing (confectioner’s) sugar 70 g (21/2 oz)
– Eggs 2
– Hong Kong flour 400 g (14 oz)
– Desired colouring 1–2 drops, or as desired


Step 1: 
Prepare pastry. Mix butter and sugar until well incorporated. Mix in eggs and fl our. Stir to mix evenly until a smooth dough forms.

Step 2: 
Add colouring and mix evenly. Leave dough to rest for 10 minutes.

Step 3: 
Divide dough into 45 portions. On a floured surface, fl atten each portion by hand until about 0.5 cm (1/4 in) thick.

Step 4: 
Wrap red bean paste inside each dough portion and roll into a ball.

Step 5: 
Preheat oven to 200˚C (400˚F).

Step 6: 
Lightly fl atten each ball and gently nip all around the middle with a pair of tweezers. Form another layer of ridges above the first layer by nipping in a circle. Continue to form layers of ridges all the way to the top.

Step 7: 
Brush cookies with egg yolk before baking for 10 minutes, until cookies turn golden brown.

Step 8: 
Glaze cookies with golden syrup or honey and serve immediately

Food: Butter cookies

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