November 03, 2015


Butter - 150 gms
Castor sugar  -100 gms
Plain four - 200 gms
Egg - 1 (beaten)]
Vanilla essence - few drops


  • Cream the butter, add the sugar gradually, and cream together until light.
  • Add the essence and the beaten egg. Then stir in the sifted flour lightly. Place the mixture in a pastry forcing bag with a large rose nozzle.
  • Lightly butter a baking sheet. pipe the mixture on the sheet in short lengths side by side, touching so that they form a long strip 1 1/2" wide. The lines of piping go across the width of the strip.
  • Chill in refrigerator.
  • Bake in a moderate oven for 20 minutes, or until pale golden brown.
  • Cut into biscuits while still warm.

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