Ingredient | Method |
225g butter 70g icing sugar 225g LP flour 40g HP flour 80g Corn flour pinch of salt Topping: red cherry, cut into small pcs | 1. Beat butter, salt and sugar until light and fluffy. 2. Fold in flour mixture to make a soft dough. 3. Transfer into piping bag. 3. Pipe rosettle and top with cherry. 4. Bake at 160C for 20 minutes. |
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