| Ingredient | Method |
| 227g SCS unsalted butter 65g icing sugar 110g LP flour 100g HP flour 80g corn starch 60g strawberry powder crush freeze strawberry | 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 freeze strawberry. 5. Bake at 160C for 25-30 minutes. |
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