| Ingredient | Method |
| 227g SCS unsalted butter 65g icing sugar 110g LP flour 100g HP Floir 80g corn starch 60g oreo cookies, blend until powder form crush oreo cookies | 1. Beat the butter and sugar on high speed until light and fluffy. 2. Add the dry ingredients into the butter mixture, knead until well combine. 3. Transfer into piping bag, with nozzle no. 853. 4. Top with a crush oreo cookies. 5. Bake at 160C for 25-30 minutes. |
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