150gm butter
125gm icing sugar
1 egg (weight lesser than 60g)
1/2 tsp vanilla essence
4 to 5 strands of saffron mix with 1 tbsp of hot water
150gm plain flour
100gm custard flour
75gm corn flour
50gm almond powder
50gm plain flour (extra, if needed only)
Decoration
Beaten egg
almond
Beat sugar and butter until creamy. Then add in egg,vanilla essence and saffron mix. Beat to combine. Sieve the dry ingredients and mix into butter mixture. Mix in almond powder or grounded almond. If the dough is too sticky, add in the extra plain flour as needed. leave for 30mins in room temperature. The dough will be more pliable.
Flatten some dough using a rolling pin. Use desired cutter to shape cookies. Brush some beaten egg on top and decorate with almonds. Bake in preheated oven 150C for 15 to 20mins, depending on the thickness of your cookie.
Once cool, store in air tight container.
Comments
Post a Comment