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.
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