The Caterpillar cookies recipe is a butter cookie made with cornstarch, it has a melt-in-mouth texture which is a bit like kuih bangkit. It can also be piped into the shape of a “flying dragon” and called a “Dragon cookie”.
CHINESE VERSION: 毛毛虫饼 (或称：龙饼)
Caterpillar Cookies (a.k.a. Dragon Cookies) | MyKitchen101en
Yields: about 95 pieces
Ingredients:
- 120 g butter (salted)
- 80 g icing sugar
- ¹⁄₁₆ tsp fine salt
- ⅛ tsp vanilla essence
- 2 egg yolks (grade A/size: L)
- 20 g milk powder
- 225 g cornstarch
- 30 g plain flour
- some red colouring (for decoration)
Instructions:
1 Combine butter, icing sugar, salt and vanilla essence, beat over medium speed until light and fluffy.
2 Add in egg yolks in 2 batches, mix until well blended.
3 Combine and sieve in milk powder, cornstarch and plain flour, mix over low speed, then fold until well mixed with spatula (cover the dough to prevent it from drying).
4 Put some dough into piping tip (with closed star shape), use the thumb to push out the dough.
5 Pipe dough into caterpillar (or flying dragon) shape, put on wire rack (or baking tray) lined with parchment paper.
6 Dot with red colour as the eyes.
7 Set aside the piped dough for 2 hours until hardened before baking (this will help the cookie to maintain its shape when baked).
8 After 2 hours, preheat oven to 160°C/320°F.
9 Bake at 160°C/320°F for 15 minutes (turn the tray once after baking for 8 minutes). Set aside to cool completely after removing from oven.
Caterpillar Cookies (a.k.a. Dragon Cookies)
Rate
Equipment
- 1 piping tip (with closed star shape)
Ingredients
- 120 g butter salted
- 80 g icing sugar
- ¹⁄₁₆ tsp fine salt
- ⅛ tsp vanilla essence
- 2 egg yolks grade A/size: L
- 20 g milk powder
- 225 g cornstarch
- 30 g plain flour
- some red colouring for decoration
Instructions
- Combine butter, icing sugar, salt and vanilla essence, beat over medium speed until light and fluffy. Add in egg yolks in 2 batches, mix until well blended.
- Combine and sieve in milk powder, cornstarch and plain flour, mix over low speed, then fold until well mixed with spatula (cover the dough to prevent it from drying).
- Put some dough into piping tip (with closed star shape), use the thumb to push out the dough.
- Pipe dough into caterpillar (or flying dragon) shape, put on wire rack (or baking tray) lined with parchment paper.
- Dot with red colour as the eyes.
- Set aside the piped dough for 2 hours until hardened before baking (this will help the cookie to maintain its shape when baked).
- After 2 hours, preheat oven to 160°C/320°F.
- Bake at 160°C/320°F for 15 minutes (turn the tray once after baking for 8 minutes). Set aside to cool completely after removing from oven.
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Nutrition (per serving)
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