Buttery shortbread cookies recipe


Hello guys. Today, we’re gonna share with you on how to make buttery shortbread cookies.

We love buttery aroma and crispy stuff so we love cookies and tart so much. Do you remember the Cookie Dough Tart Crust Recipe we learnt before? That is a brilliant crispy tart crust with only three ingredients.

You might think that making buttery shortbread cookies is quite simple but we tried this recipe for many times. We hope we can share the best shortbread cookies recipe in here, you’ll end up with a crispy, rich and stunning buttery shortbread cookies.

Actually, there are many recipe for making shortbread cookies.  For example, some recipe may add in more liquids such as eggs, milk or cream. The ingredients of combination is totally different.

We want to simplify the recipe so we make it simple and easy to make. We just need a few ingredients and equipment for baking this buttery shortbread cookies at home.

 If you’re still with us, here are the recipe and instructions.


Buttery shortbread cookies recipe


Unsalted butter    120g (Cut into small chunks, room temperature)

Icing sugar            55g (optional)

Sea salt                  2g

Cake flour            60g (Sifted)

Bread flour          60g (Sifted)

Corn starch          55g (Sifted)



Firstly, we gather all of the ingredients and set aside.
Buttery shortbread cookies recipe

Then, we turn on the electric mixer with medium speed to beat the butter until it’s smooth and pale.
Buttery shortbread cookies recipe


Moreover, we pour in icing sugar, keep mixing until blended and creamy.
Buttery shortbread cookies recipe

After all, we add in all the dry ingredients to the butter mixture. We use our hands to mix it until we form a nice and smooth cookie dough.
Buttery shortbread cookies recipe
Smooth and not too sticky
*If it is too wet, try to dust a little bit cake flour into the dough. *

Furthermore, we use the rolling pin to squash the shortbread cookie dough to our ideal thickness. Then we cover the dough with parchment paper and put it in refrigerator until semi-hard.
Buttery shortbread cookies recipe

Next, we use the “star” mold to cut the dough. We bake it in 180 degrees C (350 degrees F) for about 15 minutes until it’s golden brown.
Buttery shortbread cookies recipe
Buttery shortbread cookies recipe

Finally, we remove the buttery shortbread cookies from the oven. We transfer to a cooling rack then let them completely chill before serving.
Buttery shortbread cookies recipe
Buttery shortbread cookies recipe
Golden brown! 

Buttery shortbread cookies recipe
DADA! Look at that! Can you see the bottom of the fresh buttery shortbread cookies? It’s really crispy, flavorful and stunning!

Thanks for watching and feel free to comment below. See you next time!


If you’re interested in making Healthy blueberry jam,
please click Healthy blueberry jam recipe .
Healthy blueberry jam recipe

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Pound cake

Pound cake

Hi guys, today we’re going to share how to make Pound cake at home.


What’s pound cake? “

Pound” means the recipes that contained one pound of butter, one pound of sugar, one pound of eggs and one pound of flour.

However, we have changed our pound cake recipe from the original one because we want to make the healthier cake.

Although we have reduced the quantity of sugar, it still works. They are moist, rich and taste buttery flavor inside and look golden brown outside.

Making pound cake is quite easy, the ingredients are simple and the cooking time is short. Everyone loves pound cake. The ingredients in making pound cake are very simple, just flour, sugar, salt, baking powder(optional), butter, eggs, pure vanilla extract and milk.

There are different ways to make pound cake. The first way we called “Creaming method”. It means mix the butter and sugar togethe then mix until combined, you will see the mixture become fluffy and pale.

After that, add milk and eggs slowly then add flour at last and mix well. Finally the pound cake mixture was done.

Normally people use creaming method for making pound cake but we don’t.  We have tried different ways to make this cake so we will introduce the second way.  That is much easier and faster.

If you choose this method for making pound cake, make sure all of the ingredients are in room temperature and follow our instructions step by step.

Here are the ingredients and instructions.


Part A: (liquids)
Eggs (Room temperature)
Milk (Room temperature)
Pure vanilla extract/ vanilla seeds

Part B: (Dry)
Cake flour (Sifted)
Baking powder (optional)
Sea salt

Part C: (Butter)
Unsalted butter (Room temperature)

Part D: (Optional)

OK let’s start baking!



1. Firstly, preheat the oven to 180 degrees C (350 degrees F). Butter your loaf pan. Set aside.

2. Next, gather all the ingredients to 3 different parts.

Part A, whisk together with eggs, milk, and pure vanilla extract.

Part B, we combine the dry ingredients (cake flour, sugar, baking powder and sea salt) in the medium size mixing bowl.

Then, we mix the mixture in low speed until blended.

Part C, we cut the butter into small cubes, set aside.

3. Moreover, we mix the butter with the egg mixture and turn on medium speed until the dry ingredients are moistened, it’ll takes about 30 seconds, keep whisking for about one minute to develop the structure.
Unsalted butter (*Room temperature*) 

4.  Remember to scrape down the mixture on the sides of the bowl. Gradually, add the remaining egg mixture, beating until incorporated.20180429_182242.jpg


5. Afterwards, we mix on medium high speed until the batter become pale and fluffy.


Nice and smooth pound cake batter

6. This part is optional. However, we want to have more texture and aroma so we add some raisins.
Pound cake batter with raisins

7. We pour the batter into the pan and smooth the top. Bake for about 45 to 55 minutes or until the cake is golden brown and a toothpick inserted in the center comes out clean.

*If you see the cake browning too much but not thoroughly cooked, you can cover with a piece of aluminum foil and keep baking.*

8.We remove the cake from the oven, chill for about 15 minutes. Then remove the pan and completely chill.

The pound cake can be covered by cling film and stored for several days at room temperature.

The best serving time is the day after we  baked the cake.

As a result, It has the brilliant texture and you can feel a little bit sticky because the butter exposed and you can taste rich and moist. The edges are golden brown too. It’s really awesome!
After 1 day

DADA! Final product


We hope you guys will enjoy this post and try to do that, see you next time. Bye! If you’re interested in making other savory and desserts,
please click Tamagoyaki (Japanese omelette) 玉子焼き recipe
Cookie Dough Tart Crust Recipe .


Cookie Dough Tart Crust Recipe
Cookie dough tart crust

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Tamagoyaki (Japanese omelette) 玉子焼き recipe

Hi guys, today we’re going to share how to make Tamagoyaki (Japanese omelette)玉子焼き at home.


Tamagoyaki as known as Japanese omelette and it originated in Japan. There are so many recipes of Tamagoyaki. You can add any type of ingredients for the filling. For example, you can add nori(seaweed), cheese or kimchi etc.

Normally, there are 6 main ingredients for making Tamagoyaki, you just need eggs, dashi stock, soy sauce, sugar, Mirin and vegetable oil to make it. This dish is a delicate for Japanese style breakfast or side dish. We will say Tamagoyaki have mild taste because it is a sweet savory which is suitable for children too!

However, for the equipment, we have use the Tamagoyaki pan but it is not necessary, you can also use the normal round circle pan to make it too. We have tried it before and got the same result, no worry about that but the only concern is when you are using the round pan, you need to trim the edges to reshape the Tamagoyaki.


We used the round pan to make Tamagoyaki before, gorgeous ya. Tamagoyaki with nori(seaweed) and cheese

We have made western omelette before, please click the link below if you’re interested:)
Basic omelette recipe :


Here is the following recipe and instructions below:


Ingredients: (Yields: 2 servings)
3pcs Eggs
1 1/2tsp Vegetable oil
3tbsp Dashi stock
1 1/2tsp Japanese soy sauce
1 1/2tsp Sugar
1 tsp Mirin

OK let’s start cooking!


1. First of all, gather all the ingredients.


Eggs, Dashi stock, sugar, Japanese soy sauce and Mirin

2. Next, whisk the eggs gently, use the chopsticks or fork with “cutting” motion for whisking. Then add the seasonings to the egg mixture, mix until combined.


3. Moreover, preheat your Tamagoyaki pan with low heat, smear with vegetable oil on your pan.



4. Furthermore, when you can hear some sizzling sound, pour in a thin layer of mixture. Poke the air bubbles to release the air if there are. After that, when the bottom of the eggs has set but still soft on top, start rolling.


A thin layer


1st round of rolling

5. However, move the omelette to the side that you started, smear the oil again and repeat the steps. Pour in the egg mixture again, make sure to lift the omelette to spread the mixture underneath. That’s the important motion for making Tamagoyaki. Erase the edges with spatula, then repeat the steps until you don’t any leftover of the mixture.






2nd round of rolling

6. Repeat steps 3-5 until you don’t any leftover of the mixture. Here is the 3rd round of rolling.


3rd round of rolling


4th round of rolling

7. Afterwards, continue rolling the Tamagoyaki into the big roll, this is our last round. Oh yeah~


Last egg mixture


5th round of rolling (final)

8. Finally, shape the Tamagoyaki and you can pan-frying a little bit more until it have golden brown color. This part is optional. Remove from the pan and chill about 3 minutes.


DADA! Tamagoyaki (Japanese omelette) was done! Yum.



You can see there’s juicy and tender inside, and also the layers of Tamagoyaki.


Tamagoyaki served with Japanese soba. Our favorite!

We hope you guys will enjoy this post and to try to do that, see you next time. Bye! If you’re interested in making desserts,
please click How to make a tart shell and Caramel sponge .

how to make a tart shell

Tart shell

Caramel sponge

Caramel sponge

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