• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • 500g high ratio flour
  • 300g butter (unsalted)
  • 5g salt
  • 200g icing sugar
  • 10g baking powder
  • 30g whipping cream
  • 6g vanilla essence


  1. With a paddle, mix butter, salt and sugar on high speed for 10 minutes until fluffy.
  2. Scrape the sides of the bowl. Add whipping cream and flavour. Mix on medium speed for 5 minutes.
  3. Add premixed dry ingredients and add on slow speed for 1 minute until well blended.
  4. Roll out dough to 8 mm thick between 2 plastic sheets and cut with finger cutter or a 10 cm round cutter. For small cookies, roll dough to 5 mm thick and cut with 4 cm cutter.
  5. With a thin skewer prick holes all over to allow steam to escape.
  6. Bake for 15 minutes at 180 °C or 150 °C in a convection oven, making sure the top doesn't brown too much.

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