Butterfly Bows
Ingredients:
150g butter
80g icing sugar
1 egg
1/2 tsp vanilla essence
180g plain flour
40g Hoen Kwe flour (green beans flour)
1/4 tsp baking powder
60g ground almonds
1 egg, for glazing
sliced toasted almond for decoration
Method:
1. Cream butter with icing sugar till light and fluffy. Add in egg and vanilla essence and mix well. Fold in sifted flour and stir well to form a soft dough.
2. Place dough between 2 sheets of plastic, roll it into a flat piece. Cut out cookies with a butterfly shaped cutter. Arrange cut out cookies on greased tray and glaze with beaten egg yolk. Press an almond strip in the centre of each cookie.
3. Bake in a preheated oven at 180deg C for 15-20 minutes.
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