Ingredients
Salted Butter/Margarine 200g
Fine White Sugar 100g
1 Whole Egg(approx. 50g)
Vanilla Extract 1tsp
Pastry Flour 280g
25 g Corn Starch
Method
- Grease and line about 2 baking sheets with parchment paper
- Preheat your oven to 175 degrees
- Cream Butter and sugar together till a bit pale but not too light and fluffy
- Add the vanilla extra and eggs and beat till well mixed
- Fold in your flour and corn starch till well combined
- Fill a cookie piping bag with the dough and pipe unto your baking sheets and pipe rosettes or desired shapes.
- Bake for about 15 minutes or till the edges are just golden
- Transfer immediately to wire racks and cool to room temperature
- Pack cookies into airtight containers