• Prep Time 10 minutes
  • Cook Time 15 minutes
  • Serving For 75 People
  • Difficulty Easy
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Recipe Ingredient

  • 250g Anchor Salted Tinned Butter
  • 150g Caster Sugar
  • 1 Whole Egg Grade A
  • 350g All purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Sodium Bicarbonate
  • 1/4 tsp Black Pepper Coarse
  • 2 tsp Curry Powder
  • 130g Chicken Serunding

Instructions

  1. In a mixing bowl with paddle attachment, beat butter and sugar until white and fluffy.
  2. Add in egg and mix well.
  3. Sift all dry ingredients together and add in. Mix well.
  4. Last, add in chicken serunding. Mix well.
  5. Divide dough into 5 smaller dough. Then roll each dough into a cylinder. Keep in the fridge until hard.(minimum 30 minutes)
  6. Slice at 8mm thick and line on a baking tray with parchment paper.
  7. Bake in a preheated oven at 160 °C for 12 - 13 minutes.
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