Cook time: 30 mins
Yield: makes 40
Ingredients:
- 130 gm unsalted butter, softened at room temperature
- 70 gm pure icing sugar
- 2 egg yolks, 40 gm
- ¼ tsp salt
- ½ tsp vanilla extract
- 180 gm cake flour
- 20 gm rice flour
- 1 Tbsp jam
- ½ tsp warm water
- Preheat oven to 180C / 350F. Sift and mix the cake flour and rice flour well. Set aside.
- Beat the butter and icing sugar until pale and fluffy with an electric mixer. Scrape down the butter from the sides of the bowl with a spatula if necessary.
- Beat in the egg yolks bit by bit. Don’t add in one go because you don’t want the butter mixture splits. Add salt and vanilla extract.
- Fold in the flour mixture in 3 batches with a spatula. Combine well.
- Transfer the batter into a piping bag. Pipe batter with your favourite pattern onto a lined baking tray. Or you might like to roll the batter into small balls, about 2.5 cm / 1 inch in size. Lightly press with your finger tip to make a well in the middle.
- Mix the jam with warm water well. Put into a plastic bag. Cut away a small tip at a corner. Drop a little bit in the middle. Or fill the hole of the small dough.
- Bake in the preheated oven for about 10 to 12 minutes. For the small balls, bake further 5 minutes or so, until golden brown on the bottom. Remove from the oven. Let cool on a wire rack completely. Enjoy!
- You can use any jam you like. The consistency of each brand might be different. The amount of water can be adjusted accordingly or don’t need any water at all.
- I used pure icing sugar without any starch mixed inside.
- The leftovers can be kept in an air-tight container for a few days.
- Cake flour is a kind of low protein flour. Rice flour doesn’t contain any protein at all. Both are available at supermarkets and Asian grocers.
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