Ingredients

175g unsalted margarine, diminished at room temperature

40g icing sugar

1/2 teaspoon immaculate vanilla concentrate

175g plain flour

40g cornflour (cornstarch)

System:

With an electric blender, cream margarine and icing sugar together until pale and soft. Include the vanilla concentrate and beat for a few moments.

Filter the flour and cornflour together over the margarine blend and blend until smooth.

Spoon the blend into a funneling sack fitted with a substantial star-molded channeling spout. Channel into the obliged shapes on a heating plate lined with material paper. Space the shapes well separated.

Heat the treats in preheated stove at 180degC for 12 minutes or until they are a pale brilliant shading. Leave for a couple of minutes on the heating plate to solidify somewhat before exchanging to wire rack to cool.

Formula Source: The Cookie and Biscuit

Note: To keep the treats from spreading and hold the shape better, subsequent to funneling, chill the plate of unbaked treats in the refrigerator for around 30mins preceding heating.