Biskut Swiss Tart


  • 170g Flour / 170g Tepung Gandum
  • 220g Corn Flour / 220g Tepung Jagung
  • 1 tsp Essence / 1 tsp Esen Vanilla
  • 250g Butter / 250g Mentega
  • 85g Icing Sugar / 85g Gula Icing
  • Strawberry Jem


  1. Add egg yolk and essence vanilla and mix well
  2. Put flour into the mixing bowl and push “mix”in 10 seconds and press the “Off”
  3. Add the cornstarch and castor sugar in a bowl and mix again.
  4. add butter and mix well
  5. Put the egg mixed in vanilla into the dough and mix well.
  6. Push the “Off” button and push the “Extruded”to put out the dough.
  7. Put on the tray and cut with a dough knife.
  8. Then place the pineapple jam on the dough.

Bake for 25 minutes at 150℃