Falcon pasta / cookies maker
Biskut Almond London
- 225g Superfine Flour / 225g Tepung Superfine
- 50g Rice Flour / 50g Tepung Beras
- 100g Ground Almond / 100g Badam Kisar
- 110g Icing Sugar/ 110g Gula Icing
- 300g Butter / 300g Mentega
- 1/2 Tsp Vanilla Essense / 1/2 Tsp Esen Vanilla
- Add egg yolk and essence vanilla and mix well
- Put flour into the mixing bowl and push “mix”in 10 seconds and press the “Off”
- Add the cornstarch and castor sugar in a bowl and mix again.
- add butter and mix well
- Put the egg mixed in vanilla into the dough and mix well.
- Push the “Off” button and push the “Extruded”to put out the dough.
- Put on the tray and cut with a dough knife.
- Then place the pineapple jam on the dough.