345 g SCS butter (1 1/2 slab of 250 g) 250 g
8 oz plain flour 150 g
8 oz corn flour 150 g
4 oz icing sugar 75 g
Cream butter and sugar, fold in flour,piped out
Bake in 180 for 20 minutes
- use good buttery butter
- blend sugar and butter well
- use cups for easy handling
- add vanilla to get rid of flour smell
- pinch of salt is optional
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