Masa saya kecil, Atok Wan memang suka buat biskut raya. One of them is Biskut Finger. Biskut ni rupa dia macam samperit but the texture tak serapuh samperit (sturdy like Danish cookies) dan rasa dia lebih buttery.

The method Atok Wan tulis ni agak vague for beginners so gigihlah saya mencari similar recipe. Bila google resipi samperit, semuanya guna cornflour and icing sugar tapi Atok Wan punya takda. I tried to find an English version of the recipe, pun ada cornflour and icing. Rupa-rupanya samperit tu nama Melayu untuk Viennese Biscuits.

Cari punya cari, rupanya the English term for Biskut Jari Atok Wan is Spritz Butter Cookies which has its origins from Germany. I found a similar recipe (same ingredients and ratio) to Tok Wan’s at Joy of Baking except she doesn’t use baking powder. I like that she gives  tips for beginners. You can watch her Youtube instructions below.

Joe’s Pastry provides step-by-step instruction with pictures and his biskut jari (spritz butter cookies) looks like Atok Wan.
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Spritz Butter Cookie dipped in chocolate. (Photo credit: Joe’s Pastry)

Atok Wan tak dip biskut jari in chocolate, dia cuma tambah cocoa powder to about 1/3 of the dough and put it together with the white dough to make cocoa streaks on biskut jari. To get dual tone, insert both vanilla and chocolate doughs in the same piping bag, like below.
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(Photo credit: Mint Custard)

Nanti jadilah biskut samperit dwi-warna macam kat bawah.
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(Photo Credit: YunSiMakRedza)

Atok Wan’s recipe has a lower butter to flour content so it might be harder to pipe. Joe’s Pastry commented that his dough was kinda stiff but look how well his Spritz cookies turned out. Another baker, QueencityCulinary employed identical ratio as Atok Wan but did not seem to have any difficulty piping (there’s a step-by-step pictorial guide).

If it’s too hard to pipe, consider rolling the dough and cutting it into pieces to make butter cookies. Rita’s basket employs similar ingredients and ratio as Atok Wan and she made gorgeous butter cookies.

Bahan-bahan
2 oz (113g) gula halus
4 oz (226g) mentega
6 oz (283g) tepong gandum
1 sudu kecil vanilla
1 sudu kecil baking powder
2 kuning telor
cocoa sechukupnya (approx 1-2 sudu besar jika mahu half-and-half Spritz Butter Cookie)

Caranya (ikut Joy of Baking):
1. Griskan loyang dengan mentega dan letakkan loyang dalam peti sejuk sementara doh dibuat.
2. Pukul mentega dan gula sampai kembang. 
3. Masukkan kuning telur dan vanilla dan pukul sampai sebati.
4. Masukkan tepung gandum dan baking powder dan kacau rata. 
5. Jika mahu half-and-half Spritz Butter Cookie, tinggalkan 1/3  doh dan gaulkan cocoa powder dengan doh.
6. Kemudian masukkan doh ke dalam piping bag (vanila dan coklat doh dimasukkan sekali dalam satu kelongsong jika mahu half-and-half Spritz Butter Cookie) dengan nozzle bunga pecah lapan dan picit paip sepanjang 6cm (2.5 inci) di atas loyang. Jarakkan 5cm (2 inci) selang seli antara biskut.
7. Bakar dalam ketuhar 180 Celcius selama 11-13 minit atau sehingga tepi biskut berwarna keemas-emasan.
8. Setelah masak, biarkan dalam loyang selama 2-3 minit sebelum dipindahkan. 

*Perkataan italic tidak termasuk dalam resipi. Hanya ditambah untuk melengkapkan resipi.

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