Rose’s Kitchen

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.

Advertisements

January 24, 2007 - Posted by | Cookies

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: