• Prep Time 30 minutes
  • Cook Time 13 minutes
  • Serving For 75 People
  • Difficulty Easy
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Recipe Ingredient

  • 250g Anchor Salted Tinned Butter
  • 150g Caster Sugar
  • 1 Whole Egg
  • 350g Low Protein Flour
  • 1 1/2 tsp Baking Powder
  • 3/4 tsp Sodium Bicarbonate
  • 200g Whole Almond with skin (toasted, roughly chopped)
  • 130g Dry Chicken Floss

Instructions

  1. Preheat oven at 160 °C.
  2. In a mixing bowl with paddle attachment, beat Anchor Butter and sugar until fluffy.
  3. Slowly add in egg.
  4. Sift flour, baking powder and sodium bicarbonate together then add into the mixture and mix well.
  5. Lastly, add in chicken floss and almond. Mix well.
  6. Divide the dough into 6 smaller dough. Roll each dough into cylinder. Keep in the fridge until firm.(approximately 30 minutes)
  7. Cut each at 8mm thick and line on baking tray with parchment paper.
  8. Bake for 13 minutes or until golden brown colour.
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