Jenny Bakery Cookie (copycat Version)

Recently a well known cookie bakery shop set foot in Singapore.  Sometime I wonder whether distributors felt that Singaporeans are affluent or have that kiasu mentality that I have to own one too.  

The price set was double from what was available in Hong Kong and it was sold out within a day.  Totally unbelievable isn't it?  Anyway, his is not the only example, many food chains are the same.  Hub explained that it is the rental factor.  I have tried this cookies before but personally it is not something that I will crave for after eating it.  Have good, don't have no problem at all.A recipe was found on the cyberworld and soon everyone was trying it.  Some succeeded and some failed.  All swear that we need to use Golden Churn Butter (in tin) to attain a better result.Mind you, when you purchase Golden Churn Butter in tin, do take note that there is another brand that has very close packaging outlook.  You can read more about this here. 

I also tried the coffee flavor.  

Findings: Texture wise, it is close to Jenny's.  Presentation, this recipe actually "flattens" quite alot.  I have tried elevating the height of the pipping but still it doesn't really work well.  At 180°C, the cookies already spread quite a fair bit and I can't imagine baking these at 150°C, I think it will spread even faster.

As for the coffee flavour, I only added in 3 tsp of the dissolved coffee, was afraid that the batter become diluted but I think another 1 tsp should still be acceptable.

Overall, this recipe needs to relook to produce better presentation.  

Adapted : Joyce made these

What you need:Yield: ~50 cookies 

200g butter (golden churn butter in tin preferred)50g castor sugar75g all-purpose flour75g bread flour50g corn starch
Coffee flavour
3 tsp Instant coffee granules dissolved in 1 tbsp lukewarm water
Method:
Cream butter and caster sugar until pale and fluffy.
Sift the dry ingredients.
Fold in the dry ingredients until well combined but DO NOT over mixed.
Divide the dough into two. 
Add coffee flavor into one. Mix well.
Put the dough into a piping bag with star tip nozzle (1M)
Preheat oven to 180°C
Pipe the cookies onto the baking tray, making circles of about 3.5cm wide.  Leave about 1cm in between cookies as they tend to expand a little through baking.
Bake for 9-12 minutes or until light golden brown.
Leave to cool on a cooling rack before storing them in air-tight container.
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