These churro butter cookies are churro lookalikes as they are made from a butter cookie recipe. The cookies melt in your mouth and smell gorgeous!
Each week, I have been busy baking for our parents and children from Mandarin Club and haven’t had much time to blog about it.
In this recipe, you can use salted butter instead of unsalted butter. If you use salted butter, then don’t add any more salt.
- 350g plain flour
- 250g unsalted butter (room temperature)
- 50g icing sugar
- 50g custard powder
- 5g salt
- 2 egg yolks
- 250g chocolate for coating (milk, plain or dark)
Place the butter, icing sugar, salt and egg yolks into the mixture and beat for 1 minute at slow (I use my Savisto Mixer). Then increase the speed to medium and beat for 5 minutes.
Mix the flour with custard powder and sieve it. Then add a couple of spoons of flour into the mixture and mix well.
Transfer the dough onto a silicon mat and split into small portions. You can use the dough now without refrigerating.
Place the nozzle into the piping bag and add the dough. Pipe about 7 cm each.
Bake for 10 minutes at 180°C. Then cover the cookies with tin foil to stop it from burning. Bake for another 10 minutes.
Melt the chocolate in microwave and dip the churro cookies.
These cookies go down a storm in our house and with our friends! They will melt in your mouth and taste very buttery. Both of my children enjoy helping me out too. I did used a smaller nozzle for the first batch and Mr K found it quite hard time to pipe. It is possible to use smaller nozzle to pipe but you have to squeeze quite hard for the dough to come out. Later, when I used a bigger nozzle, it works so much smoother.
This dough does not melt or lose it shape when bake. It is an ideal recipe as it keeps its shape very well without having to fridge it.