The famous Jenny’s Bakery from Hong Kong has finally arrived on the shores of Singapore. It was about time – the cookies are so popular amongst the people in Singapore. In fact, I was surprised it took them so long. I have been getting these cookies for the past couple of years from friends and relatives travelling between Hong Kong and Singapore. They are very delicious. Basic butter cookies, but executed to perfection! And at the prices they were going for in Hong Kong – a complete steal!
But it is a different story in Singapore. As a start, they were going for double the price they were in Hong Kong. Double! And instead of baking it locally, the boxes were shipped from Hong Kong a few times a week. You would think, Singapore isn’t that different from Hong Kong – it can’t be that difficult to bake the cookies here, right? The joke was, the cookies were sold out on the first weekend they opened, and the shop was closed for the next couple of days while they waited for the next shipment of cookies.
Anyway, my Facebook feed has been bombarded with pictures of “copycat Jenny’s cookies” of late. There were a couple of recipes floating about, but I finally decided to go with this one, mostly because of the smaller batch and the fact that the blogger is from Hong Kong, which is the home of Jenny’s Bakery. I made some slightly adjustment by switching out some of the cake flour for plain flour, as I was not sure whether the cookies would hold their shape using only cake flour.
Makes about 18 cookies
63g unsalted butter, softened
32g fine granulated sugar
a pinch of fleur de sel
15g whole milk
30g plain flour
33g cake flour
30g rice flour
1) In a mixing bowl, using a hand whisk, whisk the softened butter until it is light and fluffy.
2) Add the sugar and fleur de sel and continue whisking until sugar is incorporated.
3) Add the milk, and whisk. Mixture should be light and airy.
4) Sift all 3 flours into the butter mixture and fold by hand just until homogenous. Do not overmix.
5) Preheat convection oven to 170C.
6) Line a baking tray with parchment paper of use a silicon pat.
7) Fill a pastry bag with a star tip nozzle, then put the cookie batter into the pastry bag.
8) Pipe little mounts of cookie onto the prepared tray.
9) Bake in preheated oven for 15 to 20 minutes until cookies have browned around the edges.
Turns out the cookies held their shape very well. Maybe next time I will try it with cake flour to get a lighter texture. It is not quite melt-in-the-mouth but it is very buttery, and quite delicious. It might benefit with a slightly more generous pinch of salt though. Looks like this simple little recipe may make it into my recipe routine after all.