- 113g (1/2 cup/ 1 stick) unsalted butter, at room temperature
- 1 large egg, at room temperature
equipment (only if you don’t have these at home already)
- 1 medium mixing bowl
- hand mixer & medium bowl OR stand mixer fitted with paddle attachment
- small tray or plate
- small bowl
- baking sheet or cookie sheet (ideally 2)
- cooling rack
Please read the recipe card before watching the video!
tips & resources
- Before baking, please read the recipe through and note the ingredients, steps, tools and equipment, and the total time needed to finish the recipe. This is actually a very simple step but it can make or break your baking results!
- For your ingredients to combine well, it is important that your butter and egg are at room temperature.
- I usually leave my butter at the kitchen counter and it takes about 4-5 hours to reach room-temperature, longer if your kitchen is cold during winter time.
- A good way to test if it’s ready for use is to press one finger into the top of the butter. Your finger should make a slight indent, but your finger should not easily push through the butter or go all the way through the bottom without applying too much pressure.
- Butter that is shiny or greasy means your butter is too soft. If your butter is too soft, place it back in the fridge for about 10 minutes or so, then check again.
- More ways to check if your butter is at room-temperature in this post: What is Room Temperature Butter
- Forgot to set your eggs out ahead of time? No problem! Place the egg (with shell) in a small heatproof bowl then cover with warm water. Let sit for 10-15 minutes, and you’ve room temperature eggs.
- Have more questions about the recipe? Just drop an email at [email protected] and we’ll gladly help you. 😀