- Preheat oven to 175°C and lightly grease two baking trays. Sift together the plain flour, custard powder and baking powder.
- Cream butter and icing sugar until light. Add egg and essence and continue to beat until creamy and fluffy. Stir in sifted dry ingredients and mix until well combined.
- Remove the mixture from the mixing bowl and place into a piping bag with a star nozzle fitted to it. Pipe star rosettes onto prepared baking trays.
- Place a halved piece of almond on top of each rosette. Bake in preheated oven for 15-20 minutes or until golden brown.
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