• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal

Recipe Description

This is a


This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 250g butter
  • 40g egg white
  • 300g all-purpose flour
  • 2g salt
  • 100g icing sugar
  • 4g baking powder
  • Crown filling
  • 140g cream (35% fat)
  • 140g glucose syrup
  • 140g brown sugar
  • 140g almond flake (crushed)

Instructions

  1. Cream butter, add icing sugar and salt. Whisking thoroughly.
  2. Add egg white and incorporate the sifted flour with baking powder. Pipe the mixture onto a tray lined with parchment paper in shape of a small crown using daisy shaped nozzle or large fluted nozzle.
  3. Crown filling: Put all ingredients in a pan and bring it to a boil. Then cool it.
  4. Using a small spoon, fill the centre of the crown without going over the edge.
  5. Bake for 10-12mins in a 160 degrees Celcius oven.
  6. The filling should have caramel appearance and the crown should be golden colour. Leave it to cool on the parchment paper.

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1 thought on “Dolce Romias (Italian Butter Cookies)”

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