Savory Butter Cookies, with scallion or other ingredients, are quite common in my childhood, especially when dad really craves for cookies while mom didn’t have a sweet tooth (she does NOW 😉 ), savory cookies is the neutral ground for the family. I got addicted too them then and homesick for them now. Even when I try to avoid having sweets and slow down baking lately, just watching others’ post of savory cookies with scallion made me have a tinkling feeling and slowly, secretly bursting crave for my 葱香小餅乾~
First time making the savory cookies for myself and even for potluck with friends not grown up with me or in Asia, I was quite nervous whether they will accept and even like them. Surprisingly, my childhood favorite cookies received love, and were stressed eaten at board games (one night werewolves and code name ha!). Some said they tasted a bit like shortbread, some said they smelled like scallion pancake on their face.. The texture of this recipe not necessarily replicated what I had in childhood, the more crunchy, cookie-like texture, I will need to play around ingredients later for nostalgic purpose, but they are definitely delish!
QUICK TAKEAWAYS
- this recipe yields REALLY crumbly, melt / dissemble-as-you-bite type of cookies with almost 1:1 ration of butter : flour, will play around the ingredient ration to have a more crunchy, slightly harder texture
- blending sugar butter mixture enough till turning white and fluffy is very essential for them to incorporate all the dry ingredients in later and still moist to enjoy
- cut scallion as small as possible to prevent them stuck at piping step
RECIPE
- ~40 cookies
- 150g salted butter
- 2g salt (if used unsalted butter)
- 30g sugar powder
- 160g AP or cake flour
- 1 scallion stem
STEP 1: bring 150g butter out of fridge till reaching room temperature / soft
STEP 2: mix 30g sugar powder in butter till no visible powder before transfer into blender to prevent sugar powder flying around. Can also use granulated sugar, but sugar powder gives airy texture and combine with butter better
STEP 3: blend sugar butter mixture under high speed for 3-4mins or till the mixture is white and fluffy
STEP 4: add in 160g AP or cake flour, do not have to sieve as cookies are not as delicate as cake, fold them in sugar butter mixture till no visible flour, then transfer to blender and mix for around 1min
STEP 5: mince 1 stem of scallion into very, very small pieces to prevent piping head getting stuck by scallion pieces later, mix scallion into cookie dough and mix for 1min (they almost feel like scallion cream cheese texture…)
STEP 6: pre-heat oven to 360-365F.
STEP 7: Transfer cookie dough to piping back and pipe, transfer in fridge for 5-10mins for pattern to set
STEP 8: bake in oven for ~15mins, check the cookies’ color in the last 5mins, as the edge got colored, they can be removed from oven to prevent over-baked / burnt
STEP 9: chill down till room temp!
READY TO SERVE!
RESOURCES
the one and only 小高姐, whose recipes are easy to replicate and hard to fail
