[Recipe] Doggy-Shaped Butter Cookies Using Airfryer

It's almost the Chinese New Year (CNY) again, and this year I've been so swarmed with other work that I haven't made able to start baking my CNY goodies - until just 2 weeks back.

Last year, I baked Pineapple Tarts (recipe here) that looked like little chicks to celebrate the Year of the Rooster and they were really well-received. Of course, I had fun baking them too!

To celebrate this year's Lunar Year of the Dog, here are some cute Doggy-Shaped Butter Cookies. It has a sandy cumbly texture and I really love the strong buttery taste.

The good thing about them is that they are bite-sized and not so over-the-top, so you can actually bake them any time of the year. Have fun!

Yield: 24 cookies

Ingredients

Basic cookie:

140g top/ cake flour (plain flour is fine too)

100g unsalted butter

40g castor sugar

Pinch of salt

Decoration:

Koko Krunch cereal

Chocolate rice

Chocolate chips

Directions

1) Cream.

Cream butter and sugar.

2. Combine.

Add the flour and salt. Mix well to form a soft dough.

Tips: It will look a bit dry at this stage, but it will be fine after Step #3.

3. Cool.

Wrap the dough in a cling wrap and put it in the freezer for 15 min till the dough firms up.

4. Preheat.

Preheat the airfryer at 150 degrees for 3 min.

5. Shape.

Weigh 10g of dough and shape them into round balls.

6. Design.

Press one of the balls slightly down to flatten it. Then, 

- Add the Koko Krunch as ears;

- 2 pieces of chocolate rice as eyes; and 

- 1 piece of chocolate chip as the nose (pointed side facing in).

Repeat for the next balls.

Cool for at least 15 min before serving. Enjoy! :)

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