Friday, February 19, 2010

Naing Ka Htine Cookie - Butter Cookie

We are going to my hubby's friend house tomorrow. So, I baked cookies tonight to bring along. I don't really like cookies and seldom baked last two years. Recently, I suddenly started to bake Naing Ka Htine Cookie which is popular in my hometown, Yangon. After trial and error, it was still not successful. One day, I brought some cookies to my sis-in-law's place and her brother-in-law told me that butter is main ingredient in the Naing Ka Htine. Then I realized that Naing Ka Htine is same as butter cookies or melt in the mouth cookies, but no vanilla flavor.

Today I made a twist on the existing recipe and the cookies come out great. Naing Ka Htine is creamy, dense and salty. The butter gives the creamy taste. If too much butter is added, the dough will become soft and difficult to handle it. Therefore, I added milk powder in addition to butter. We can add coffee mate too. If don't have milk powder, omit it and substitute with flour. I used unsalted butter as there is a lot of butter in it and we have no control over salt in salted butter . So it will make cookies more salty. Naing Ka Htine is more on dense texture, hence, we can also omit baking soda that gives light and fluffy.

The baking time is important especially for cookie. If over bake, the cookies will be burnt. After finished baking and cookies are cooked, immediately remove them from oven. If not, the color of the cookies will become brown. Naing Ka Htine is in white color. I tested the readiness of cookies by checking the bottom of the cookies. If the bottom starts to change color then cookies is done for thin cookies. The cookies still remain soft in the oven. But, I over baked them today and some cookies come out burnt. The first batch was still okay and second batch was burnt. I have to reduce the baking time next time.

  • 105g flour
  • 15g   milk powder(if omit milk powder, 120g flour)
  • 120 -113g unsalted butter
  • 50g  icing sugar or sugar
  • 1/4 tsp baking soda, Optional 
  • 1/4 salt, Optional
  1. Grease jelly roll pan or line the pan with baking sheet.
  2. Preheat the oven to 175 degree C.
  3. Cream butter and icing sugar till fluffy.
  4. Mix flour, milk powder, salt and baking soda.
  5. Add flour mixture into butter and just mix well. Do not over mix as the cookies will become hard.
  6. Take 1/2 tsp to 1 tsp of batter and shape round and placed on greased jelly roll pan . flatten it and press the flat surface with fork to create pattern.
  7. Bake them about 12 - 15 minutes.
  8. Check the bottom of cookies to see whether cook or not. If the bottom changes color then the cookie is done for thin cookies and the top is still in white color. If the surface color changes fast, the cookies is going to be burnt. The cookies remain  soft in the oven.
  9. Let the cookies completely cool on the wire rack and transfer to air tight container. The cookies become soften if they are exposed to air too long or keep them when they are still hot.

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