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
- 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.