Tuesday, July 7, 2015

Little Bunny Cookies

Hop...hop..hop....! Here comes the bouncy bunny! ^0^

The making of this bunny cookie was slightly more complex than the little piggy cookies. I was worrying that I would squash the face of the bunny while shaping the log....hahaha luckily they all turned out quite cute looking.

Ingredient (approx. 20 cookies)
  • 70gm unsalted butter
  • 50gm icing sugar
  • 25gm beaten egg
  • 1/2 tsp vanilla paste
  • 1/2 tsp baking powder
  • 140gm cake flour
  • 10gm milk powder
  • 8gm cocoa powder
  • 1 tsp red yeast powder

  1. Cream butter and sugar until light and pale. 
  2. Beat in egg and vanilla till well combined.
  3. Sift in baking powder, cake flour and milk powder and mix till a smooth dough is formed.
  4. Divide dough in 160gm and 140gm. Add 8gm cocoa powder into 160gm dough. Sub-divide cocoa dough into 20gm and 150gm. (approx.) Fig. 1 Chill dough for 15-30 mins.
  5. Add 1 tsp red yeast powder into 140gm dough. Sub-divide the red yeast dough into 20gm x 2 and 100gm. (approx.) Fig. 1 Chill dough for 15-30 mins.
  6. Roll the 20gm cocoa and red yeast dough into 15cm rope. Fig. 2 
  7. Sandwich the cooca dough between the red yeast dough. Fig. 3
  8. Shape the 100gm red yeast dough into a 15cm long square. Fig. 4
  9. Stack up step (7) on top the step 8 dough. Fig. 5 Chill till firm.
  10. Roll out 150gm cocoa dough into a 15cm x 14cm rectangle. Fig. 6
  11. Place the stacked up dough (step 9) over the centre of the cocoa dough. Fig. 7 Enclose both sides to seal up the log. Freeze for at least 1 hour till firm enough to slice.
  12. Slice the cookie log into 0.5mm slices. Fig. 8 approx. 20 pieces. Place the cut cookies on a lined baking sheet. 
  13. Bake in preheated oven at 180 deg cel for 20 mins until lightly brown at the edge.
  14. Cool completely on wire rack before storing. (use edible food marker to draw the eyes and mouth)
Recipe ref : 小本廚房的手繪幸福餅乾

Before baking....

After baking...

It looked cute and tasty too, crunchy and chocolatey at the same time.

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