INGREDIENTS A: 240g butter 100g castor sugar 1 egg yolk INGREDIENTS B: 350g plain flour 20g Custard powder DECORATION : 100g cashewnut. 1 egg METHOD 1. Cream A till just combined. Mix in B to form into a pliable dough. 2. Place dough in between 2 sheets of plastic, roll into 1/2cm thick. Cut into crescent shape using a cutter. 3. Place onto a baking tray lined with aluminium foil. Press half cashewnut on top cookies and glaze with beaten egg. 4. Bake in a pre-heated oven at 180deg c for about 20 minutes till golden brown. Remove from oven. 5. Cool completely before storing.
Ingredients A: 180g Butter 90g Castor Sugar 1/8tsp Salt 1/2tsp Vanilla Ingredients B 135g Flour 90g Rice Flour 90g Ground Almond Decoration: 50g Almond flakes Method: 1. A: Cream butter and caster sugar till light and fluffy add salt, vanilla and mix well. Fold in B Mixture and mix into a soft dough. 2. Roll dough in between 2 sheets of plastic, roll into 1/2cm thick. Cut into Love shape using a cutter. Decorate top with almond flake. 3. Bake in a pre-heated oven at 170deg c for 16-20 minutes till lightly brown. Cool and store. Recipe from Baking Made Easy by Agnes Chang.
1) cream butter and icing sugar till light and fluffy. Beat in egg yolk and vanilla.
2) Fold sifted four mixture into butter mixture.
3) Drop mixture teaspoon by teaspoon onto the cornflake. Shape into balls and place into
small coloured paper cups. (i put same colour ball made it colour)
4) Bake in a pre-heated oven at 170deg C for 20-25 minutes till golden brown. When cool,
store in air-tight container.