Flower Butter Cookie
- 30g cake margarine
- 50g butter
- 60g icing sugar
- 1 egg
- 120g plain flour
- 10g corn flour
- 10g milk powder
50g preserved red cherries (diced)
1.Preheat oven to 160°C. Line the baking tray with non-stick baking paper.
2.Mix cake margarine, butter and icing sugar until creamy. Add in egg and mix well.
3. Fold in plain flour, corn flour and milk powder.
4. Spoon the mixture into a piping bag fitted with a star nozzle. Pipe flowers on a baking tray.
5. Garnish with preserved red cherries.
6. Bake for 16mins until golden brown.
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