I was in the mood to bake! It has been a while since I have tried a new recipe. This one turned out really yummy. I enjoyed piping the mixture too. Made me realise how I have missed decorating.
My little mate Renata was right by my side helping.
Here is the recipe.
250g Butter, chopped
1 teaspoon finely grated lemon rind
1/3 cup (55g) icing sugar
1 1/2 cups (225g) plain flour
1/2 cup (75g) cornflour
1/2 cup (85g) mixed peel chopped finely
1. Preheat oven to 180/160oC fanforced. Grease Oven trays
2. Beat butter, rind and sifted icing sugar in small bowl with electric mixer until just changed in colour. Stir in sifted flours in two batches.
3. Place mixture into large piping bag fitted with fluted tube, pipe mixture into rosettes about 2 cm apart on trays. sprinkle with mixed peel.
4. Bake about 15 minutes. Stand 10 minutes on tray, transfer to wire rack to cool.
(makes about 40 rosettes) YUM!
My little mate Renata was right by my side helping.
Here is the recipe.
250g Butter, chopped
1 teaspoon finely grated lemon rind
1/3 cup (55g) icing sugar
1 1/2 cups (225g) plain flour
1/2 cup (75g) cornflour
1/2 cup (85g) mixed peel chopped finely
2. Beat butter, rind and sifted icing sugar in small bowl with electric mixer until just changed in colour. Stir in sifted flours in two batches.
3. Place mixture into large piping bag fitted with fluted tube, pipe mixture into rosettes about 2 cm apart on trays. sprinkle with mixed peel.
4. Bake about 15 minutes. Stand 10 minutes on tray, transfer to wire rack to cool.
(makes about 40 rosettes) YUM!
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