175 g unsalted butter, diluted at room temperature
40 g powdered sugar
1/2 teaspoon pure vanilla extract
175 g of plain flour
40 grams corn flour (cornstarch)
With an electric mixer, cream butter and icing sugar together until it becomes pale and fluffy. Add vanilla extract and whisk for a few seconds.
Sift flour and corn flour together on the butter mixture and mix until smooth.
The mixture is poured into a tube bag with a large star-shaped nozzle. The tubes are in the required shapes on a baking tray lined with parchment paper. Separate the shapes well.
Bake the biscuit in a preheated oven at 180 ° C for 12 minutes or until it becomes pale golden in color. Leave it on for a few minutes on the baking tray to secure it a little before moving to the wire rack to cool.
Note: To prevent better posting of cookies and retaining shape, after piping, cool the uncooked cookie tray in the refrigerator for about 30 minutes before baking.
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