Wednesday, May 26, 2010

Melting moments

Special Melting moments


200g butter
80g icing sugar-sifted
1 tsp vanilla essence
1/4 tsp salt (omit if using salted butter)
125g self-raising flour-sifted
125g cornflour

Optional some icing sugar for dusting or put chocolate on top as deco.

  1. Cream butter, icing sugar, vanilla and salt until just combined.
  2. Add in self-raising flour, cornflour and mix until a soft pliable is formed.
  3. Scoop dough into a piping bag fitted with a star nozzle and piple out rosettes onto a baking tray.
  4. Bake in a preheated oven 165C for 15 mins or until light golden brown.
  5. Cool on wire rack and store in air tight containers.

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