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To me, citrus is the flavour of summer, it reminds me of the salty breeze, holding a chilled citrusy cocktail while I lay by the beach, sunkissed by the hot welcoming sun. The bright, sunshiny, refreshing juice of citrus fruits simply screams, “Summer!” This despite the fact that citrus fruits generally reach their peak season during the winter months, and that’s when we harvested our lemons and mandarins from the trees when we visited Sicily during winter. So imagine the summery vibes that hit you with the citrusy buttery flavour of these yuzu honey butter cookies.
Every bite is a harmony of textures: crumbly edges giving way to chewy centers, the subtle tang of Korea’s golden citrus and floral undertones linger. Perfect with a pot of floral tea, while you enjoy a nice leisurely afternoon chat in the garden with birds chirping away.
I have piped these cookies into a cute heart shape, as I made this just before St Valentine’s Day. The cookie dough is rather soft, expectedly with the addition of the yuzu honey. Making these cookies is really very easy. I adapted this from my classic vanilla butter cookies, and added yuzu honey and preserved yuzu. The yuzu honey gives the cookie its citrusy floral flavour, while the preserved honey add the bite to the cookies. I have also used the same vanilla butter cookies recipe and added tea leaves, pastes, salted egg yolks (yes! you read correctly) and spices. Check out my lavender butter cookies, chocolate butter cookies, salted egg yolk butter cookies with laksa leaves, Thai milk tea butter cookies, peanut butter cookies.
I have actually also used yuzu honey slightly differently from this recipe in this version of the Yuzu Honey thumbprint cookies, which I made for my Lunar New Year goodies. And my colleagues said are better than the pineapple tarts I made during Lunar New Year. Check them out!
Tips on making yuzu honey butter cookies
- I used stevia sweetener in this recipe as for its zero carbohydrates, calories, and zero glycemic index. Of course if you prefer to use normal sugar, you can use fine castor sugar.
- As the yuzu honey makes the cookie dough rather wet and soft, chill in the fridge for at least 30 to 60 minutes after piping. You will find it easier to shape, plus it won’t spread too much when baked in the oven.
- Use a high-quality butter, it’s gonna make all the difference. French butter is always recommended for its higher fat ratio value.
- Use cake flour as it’s ground extra-fine, thus giving it a softer and lighter texture. It’s also lower in gluten. But go ahead to use plain flour if you do not have cake flour.
- Whisk the butter until it turns fluffy and is almost white in colour. This will give you the buttery melt-in-your-mouth texture.
How to store these butter cookies
Store these yuzu honey butter cookies in an airtight container at room temperature after they completely cool down. They will be good for one to two weeks. For a longer storage period, you can chill it in the fridge for up to three weeks, or in the freezer for maximum two months. You just need to thaw the cookies in room temperature before enjoying them.
Ingredients for yuzu honey butter cookies
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Yuzu Honey Butter Cookies
Ingredients
- 100 g cake flour, I used Blue Jacket brand, can substitute with plain flour
- 25 g corn starch
- 8 g milk powder
- 1 tbsp preserved yuzu, optional
- 1 tbsp yuzu honey
- 40 g stevia sweetener
- 100 g unsalted butter, softened
- 1 large egg yolk, room temperature
- 0.5 tbsp whipping cream, room temperature
Instructions
- Cut 1 tbsp preserved yuzu into smaller bite-sized bits.Note: Optional to add preserved yuzu.
- Remove 100 g unsalted butter from fridge and leave at room temperature until softened. When pressed, the butter makes a dent easily.
- Add 40 g stevia sweetener and softened butter to a mixing bowl. Use a whisk to manual mix them together.Note: This is to avoid the sweetener 'splashing' around when you start whisking in high speed.
- Mix the stevia sweetener and butter mixture with an electric whisk on high speed (or you can use a food mixer) until pale and fluffy.
- The mixture will turn from yellow to almost white.
- Add 1 tbsp yuzu honey, preserved yuzu, 1 large egg yolk, 0.5 tbsp whipping cream to the egg mixture.
- Whisk well on medium speed until well incorporated.
- Sift in 100 g cake flour, 25 g corn starch, 8 g milk powder.Fold in the dry ingredients manually using a spatula till no traces of flour can be seen. Be sure not to over mix.Note: yields about 320g cookie dough.
- Transfer the cookie dough into a piping bag.
- Optional to use a piping tip. Place the tip into a separate piping bag, by cutting off the tip of the bag and inserting the piping tip to the end of the piping bag. Then insert the piping bag with the cookie dough.
- Pipe the cookie dough onto a non-stick baking tray, leaving an-inch gap in between each cookie.Cover the cookie dough with a cling wrap, and chill in the fridge for 30 min while pre heating the oven.Note: Best to use a piping bag as the cookie dough is very soft due to the amount of liquid from the tea. Don’t pipe the cookies too big as cookies will expand. If the baking tray is not non-stick, use a parchment paper over the tray.
- Bake the cookies at 175C / 347F (oven has top and bottom heat with fan) for 9-10 min until the edges are nicely golden brown.
- Cool the cookies completely on a cooling rack.
- Best enjoyed after a day, to let the flavours develop.
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