3 ingredient Piped Cookies | Butter Biscuits

Piped Cookies or Biscuits is basically a bakery style butter biscuits that is light, crispy, crumbly and melt in your mouth buttery biscuits that goes perfect with your evening tea time.

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Piped Cookies is one of the classic New Zealand bakery essential. You can see it everywhere.


Whats interesting about these Piped Cookies is that once the cookies or biscuits are piped and baked; an icing is made which is then sandwiched in between the cookies.

These are then dipped into melted chocolate..

Phew thats way too much sugar I must say..

To be honest I do not like it that the way; I prefer the simple biscuits with some tea thats it.

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Piped Cookies is a lot similar to the butter biscuits that we get in India.

In fact it is exactly the same just a different name.

These Piped Cookies are a light, crispy, crumbly and oh so buttery biscuits that has a good snap to it.

These Piped Cookies are more of a paler biscuits as compared to the usual golden biscuits that we make.

It is more often baked to a point where it turns golden brown around the edges but remains paler in the centre.

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So in short these Piped Cookies are:

1. Super light, crispy, crumbly and oh so buttery.

2. Tastes exactly like a bakery style biscuit.

3. Takes 15 mins to make these Piped Cookies

4. Needs just 3 ingredients.

5. Can be made in both Pressure Cooker and Oven.

Wait for it.. This Piped Cookies is obviously a post inspired by my 3 ingredient Nutella Cookies.. actually Naaa.. this was a request by you guys and how can I not make one.. 😉

Check out the detailed recipe:

4.8 from 5 votes
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Piped Butter Cookies/Biscuits
Prep Time
7 mins
Cook Time
8 mins
Total Time
15 mins
 

Piped Cookies is a light, crispy, crumbly, melt in your mouth buttery biscuits that pairs perfect with your evening tea.

Course: Snack
Cuisine: Indian
Servings: 20 cookies
Author: sushma iyer
Ingredients
  • 180 gms Butter unsalted, softened
  • 60 gms Icing Sugar
  • 200 gms Plain Flour
  • pinch of salt
  • capful of vanilla extract
Instructions
  1. Beat together butter, sugar and vanilla until well combined say for about 4-5 mins.

  2. Add in the flour in two stages and beat well until creamy soft batter consistency.

  3. Transfer to a piping bag with big star nozzle and pipe rosette shaped biscuits onto a baking tray lined with parchment paper.

  4. Bake in a pre-heated oven of 180°C for 8-10 mins until golden brown edges and pale coloured centre in colour using a double pan method. (Refer notes for double pan)

  5. Let it cool a bit and enjoy with your evening tea.

For Pressure Cooker Baking
  1. Start by pre-heating the pressure cooker without any gasket or whistle for which line the base of the cooker with salt. Spread it out evenly and place a stand. Pre-heat on med high flame until you are ready to bake the cookies.

  2. Follow steps 1 and 2 as mentioned above. Transfer the batter to a piping bag fitted with big star nozzle.

  3. Grease the idli stands with little oil and pipe the batter in the centre of each stand.

  4. Bake in the preheated cooker for 12-15 mins. Reduce the flame to medium while baking.

Notes:

1. The cookies straight out of the oven are soft. Let them cool a bit to crisp up. Do not over-bake them thinking that they are soft.
2. Do refer my video to note the exact method of baking in the pressure cooker and also the difference of baking time in the oven.

Enjoy bakery style Piped Butter Cookies at home in no time.

Double Pan Method:

To know more about what is double pan and why do we use it just refer my Checkerboard Cookie post for details.

If you like this recipe then do tag me, tweet me or instagram me. I would love to follow you and your posts.

Pin it for later
pin image of piped cookies or butter cookies served in a black plate with tea

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See you soon

Until then

Hugs
Sushma

20 comments

    • sushma iyer says:

      Hi Priya..

      I always find it difficult to convert butter into cup measurement.. I mean someone might chop the butter fine some little big some med so can’t really tell whats its like in cups. You can however use google conversion chart for converting the recipe which I used to do in my initial days of baking which is not a fool proof way but it still works..

      sorry for not being much of use here..

      Thank you.. 🙂

      • CAROL ANN VOSLOO says:

        In order to measure a cup of butter, fill a measuring jug will cold water up to 2 cup level mark. Add butter until water reaches the 3 cup level. You then have 1 cup of butter after draining the water

    • sushma iyer says:

      Hi Megha.. use good quality piping bag.. or if you are not comfortable piping rosettes then start with simple star shaped that I have shown in this piped biscuits video.. or just forget piping, make a round shaped regular cookie if you wish to dear..

      Do not give up though you will get it someday.. <3

  1. Vaishnavi aravind says:

    Thankyou so so much Sushma for this amazing recipe! Only i didn’t have the right nozzle..nevertheless it turned out fantastic! God bless you !

    • sushma iyer says:

      hi vaishnavi..

      Thats so cool dear.. glad that it worked out for you..

      And yes you can shape them into whatever shape you would like at the end to me taste is what all matters; shape and presentation is all fine.. 😀

      Thank you for taking the time out to try this and most importantly sharing your wonderful feedback with us.. 😀

  2. Prachi says:

    Hi, amazing receipe. Just wanted to know what are the shelf life of these cookies?
    Can they be made in bulk and stored in air tight containers? How long can they be stored?

    • sushma iyer says:

      Hi Prachi..

      Thank you so much dear.. the shelf life of these cookies is around 7 to 9 days (not tried beyond that).. you can definitely store them in air tight container and use as and when needed.. thank you

  3. Aayesha says:

    Thank you so much for the recipe! I’m super excited to try this out! :))
    I just had one doubt, can I line the inside of my piping bag with few streaks of Nutella so the cookies get a little brown as well?? I don’t know if this is a good idea, but it just came to my mind🙈

    • sushma iyer says:

      Hi aayesha..

      so glad to know that you liked these cookies.. would love to see how it turns out to be..

      Yes ofcourse you can line the inside with some nutella and try.. it would taste delicious but you won’t get that bakery taste but if you like chocolate then definitely go for it..

      And yes please do share how it turned out for you.. 😀

      Thank you

    • sushma iyer says:

      Hi Nivedita..

      It is the same if you buy it commercially.. but if you are powdering your sugar at home then you will have to add some cornstarch to it.. 🙂

      Thanks you..

    • sushma iyer says:

      Hi benis..

      We use icing sugar here because it would easily and quickly blend with butter.. if you use normal sugar you would need to beat the butter and sugar for a longer time which would incorporate air into the batter making it to spread a lot while baking. Due to this the rosettes will lose its shape..

      so I would recommend using icing sugar. You can try powdering the regular sugar and add cornstarch to it to make it icing sugar and then use it.. 🙂

      Thank you

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