If you follow me on Instagram and watch my stories then you would know that recently I have becomed obsessed with Korean dessert cafe vlogs. One particular channel produces these amazing looking cookie boxes which are all freshly baked and packed. This made me itching to get into the kitchen myself and make my own cookies and I have developed this recipe for Hokkaido Milk Cookies!
Finding eggs has continued to be a struggle through the lockdown and so I’ve been trying to find and develop recipes that don’t use eggs. And as I was reading my recipe books planning out my meals for the week, I came across this recipe for these milk cookies which didn’t use eggs and it was one that interested me and wanted to develop.
Once the cookie dough has been made, it is shaped into a rectangular container and chilled until the dough has firmed up and then the cookies are cut into squares with a knife. This method makes the shaping of the cookies really easy and quick. It is important to get the cookie in an even layer so that the cookies bake evenly.
This cookie dough can also be frozen so once the cookies have been cut out, freeze the cookies on a parchment lined baking tray until fully frozen and then place into a large freezer bag. The cookies can then be baked at any time. This cookie dough makes a large number of cookies, I managed to get 52 cookies from this recipe quantity so you can scale the recipe down accordingly.
Make sure to check out my Youtube video for how to make them!
150g icing sugar
1 tsp vanilla extract
100ml double cream, plus extra for brushing on the cookies
330g plain flour
10g custard powder
½ tsp bicarbonate of soda
In a large bowl, beat the margarine until it is light and fluffy. Sift in the icing sugar and mix well until the mixture is even. Add in the vanilla extract and double cream and beat until it is even. Add in the dry ingredients and using a rubber spatula, fold in the dry ingredients until a rough dough comes together.
Line a rectangular container with baking parchment making sure that the sides are as straight as possible. Place the dough into the container and flatten out so that the dough is about 1cm thickness (choose a container that will make the cookie dough 1cm thickness). Cover the dough either with a lid or clingfilm and chill the dough until it is hardened.
Preheat the oven to 170˚C. Line a baking tray with baking parchment.
Remove the cookie dough from the fridge and transfer to a chopping board. Use a knife to cut the cookies into 2cm squares and arrange neatly on the baking tray. Use a pastry brush to brush the tops of the cookies and then bake the cookies for around 12 to 15 minutes or until the cookies have turned lightly golden on the surface.
Leave the cookies to cool down fully on the baking tray before transferring to an airtight container or putting them into individual petit four cases. The cookies will keep for around 3-4 days in an airtight container.
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