Little Piggy Cookies

Oink oink! Here comes the little piggies ^0^

Plain dough for the face, tinted dough for ears and mouth. 

Actually is not that complicated to make, just involve a few tedious steps. As the dough is rather soft,   it requires chilling to firm up the dough before any shaping/moulding.

Ingredient (approx. 20 pcs)

• 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
• 1 tsp red yeast powder

Method

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 200gm and 100gm. Cling wrap the plain 200gm dough and chill in fridge.
5. Add 1 tsp red yeast powder into the 100gm dough and mix well. Sub-divide the dough into 60gm, 20gm x 2. Roll into 15cm rope. Shape the 20gm x 2 rope into triangle shape, this is the ear. Fig. 1 Cling wrap and chill them in fridge till hard.
6. Roll out the plain dough into 15cm x 10cm rectangle. Fig.2 
7. Place the 60gm coloured dough over the rectangle dough and roll up. Fig. 3 & 4
8. Press down the 2 triangle rope over the top of the rolled dough. Fig. 5 Cling wrap and freeze the log in freezer for 1 hour until hard.
9. Slice the cookie log into 0.5mm slices. Fig. 6 Place the cut cookies on a lined baking sheet. 
10. Bake in preheated oven at 180 deg cel for 15-20 mins until lightly brown at the edge.
11. Cool completely on wire rack before storing. (use edible food marker to draw the eyes and nose)

Recipe ref : 小本廚房的手繪幸福餅乾

Cook Your Books #25 by Kitchen Flavours