This is a butter cookie that melts in your mouth. It is like the Malay version of "semperit" without custard powder.
Since I don't fancy washing too many equipments, I use the rub in method to make my dough. This is how I did it.
Mix the sifted flour, baking powder and sugar. Then rub in butter. Lastly, mix in egg yolk and vanilla essence.
Scoop the dough into a disposable plastic piping bag. Pipe out a small portion of the dough on the baking tray. No need to line the trays.
Stamp the dough with a cookie mould. This is easier than pumping them out with a cookie pump and less to wash after baking.
Bake at 180 degrees for 12 - 15 minutes.
Recipe (makes about 3 small bottles)
250 g butter
200 g corn flour
150 g plain flour
50 g caster sugar
1/2 teaspoon baking powder
1 teaspoon vanilla essense
1 egg yolk