Читать книгу Bake Text Only - Rachel Allen - Страница 52

110g (4oz) butter, softened

50g (2oz) icing sugar, sifted

1 egg yolk

½-1 tsp vanilla extract

150g (5oz) plain flour

25g (1oz) cornflour

Pinch of salt

Piping bag

1-1.5cm (½-⅝in) star nozzle

1 Preheat the oven to 180°C (350°F), Gas mark 4.

2 Cream the butter in a large bowl or in an electric food mixer until soft. Add the icing sugar and beat until the mixture is light and fluffy. Beat in the egg yolk and vanilla extract until combined.

3 Sift in the flours and salt and mix well to form a dough.

4 Spoon the dough into a cloth piping bag fitted with the star nozzle and onto a lined baking tray pipe 5cm (2in) ‘S’ shapes, or circles or rosettes for bite-sized ones, spaced 5cm (2in) apart to allow them to spread. Bake in the oven for 12-15 minutes or until pale golden brown.

5 Leave on the baking tray for 2 minutes, then carefully transfer to a wire rack to cool.