225 g unsalted butter
160g icing sugar
1 egg yolk
4 tbsp & 2 Tablespoons dried osmanthus flowers
350g all-purpose flour
2 Tablespoons rice flour
1/4 teaspoon salt
Remove the unsalted butter from the refrigerator and leave it out to soften( whereby its easily press by finger but not melted.)
2. In a food processor, beat the 4 Tablespoons of the osmanthus flowers with about half of the all-purpose flour and ut should become fine powder.
Mix that with the remaining plain flour, rice flour and salt.
3. Then beat the softened butter with the sugar. Start at low to avoid the sugar from flying out of the mixer bowl and increase to medium-high speed for 2-3 minutes.
4. Stop the mixture and scrape the bottom of the mixer bowl. Turn on the machine and let it run for 2-3 more minutes until it is pale and creamy.
5. Reduce to medium-low speed and add the egg yolk .Let the machine run for 1 minute.
6. Turn off the machine. Scrape the bottom of the mixer bowl. Turn the machine back on and let it run for another minute. It will look even thicker and creamier.
7. Remove the mixer bowl. With a spatula, fold in 1/3 of the flour mix. The flour does not have to be fully incorporated at this point.
Add the next 1/3 of the flour mix and repeat the procedure.
8. Finally, add the last 1/3 of the flour mix. Repeat procedure and do not over mix.
Rolling out and chilling the cookie dough
1. The following process is the easiest way to get the dough prepared for cutting. Put the dough into a large food safe plastic bag. The bag should be big enough to accommodate the rolled out the dough. If it is not, split the dough into 2 bags instead. Leave about 1" of The top opening of the plastic bag and roll on a silpat so that the plastic bag stay intact. Then fold the opening .
2.Roll the dough out no thinner than 1/8″
3. Refrigerate until completely cold and firm.
Cutting the cookie dough
1. Preheat the oven to 320F(160C) oven rack adjusted to lower middle position. Have the following ready:
cookie cutter with a small bowl of flour (for dipping cookie cutter)
rolling pin
silicone baking mat or parchment paper lined baking tray(s)
2. Remove the rolled dough out from the refrigerator. If necessary, use the rolling pin to level out the dough.
3. With the knife, slice off the top sheet and the bottom of the plastic bag to reveal the dough.
4. Dip the cookie cutter into flour, shake off excess and make a clean straight cut. You could slip your fingers under the plastic sheet to help pop up the cut cookie dough or use a spatula to remove the cut cookie and place on the lined baking tray
5. These cookies do not spread so you do not have to space them too far apart on your baking tray.
6. Remember the remaining 2 Tablespoons of osmanthus? Press them on to your cut cookie dough.
Do not leave cut cookies on the kitchen counter. Either bake immediately or refrigerate as it has to be cold when it goes into the oven. This helps bake crisp cookies.
Bake
1. Bake for 20 minutes at 160deg for my oven.
2. Remove from the oven, leave to cool for 5-10 minutes on the tray as they are still fragile whilst hot. Thereafter, cool completely on a cooling rack. Store in airtight containers.
After eating you will have osmanthus fragrance in your mouth haha.
