20 October 2011
Ingredients
Butter 350 g
Castor sugar 350 g
Eggs 2 each
Vanilla essence 5 ml
Flour 450 g
Method
1. Cream butter and sugar in mixer with paddle until white and light
2. Add eggs, one at a time and cream well
3. Add essence and then flour carefully and gradually incorporate
4. Pipe into greased tray using 1 cm star nozzle
5. Allow to stand for 2 hours or more
6. Bake at 200 degrees Celsius for 15 minutes. Remove from oven and allow to cool
7. Finish by melting chocolate and dipping top side of biscuit in and allow drying
8. Store in cool dry place
Chef Tips
Try to use tempered chocolate
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