Piped Cookies is a light, crispy, crumbly, melt in your mouth buttery biscuits that pairs perfect with your evening tea.
Beat together butter, sugar and vanilla until well combined say for about 4-5 mins.
Add in the flour in two stages and beat well until creamy soft batter consistency.
Transfer to a piping bag with big star nozzle and pipe rosette shaped biscuits onto a baking tray lined with parchment paper.
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)
Let it cool a bit and enjoy with your evening tea.
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.
Follow steps 1 and 2 as mentioned above. Transfer the batter to a piping bag fitted with big star nozzle.
Grease the idli stands with little oil and pipe the batter in the centre of each stand.
Bake in the preheated cooker for 12-15 mins. Reduce the flame to medium while baking.