Rose’s Kitchen

Butterfly Bows


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


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.


January 24, 2007 - Posted by | Cookies

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