- 120g butter, softened to room temperature
- 60g icing sugar ( I prefer them to be sweeter, so I would add more sugar next time )
- 1 egg
- 200g plain flour
- 1 tbsp corn starch
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp vanilla essence
- Dried cranberries ( my own additional)
Preheat oven to 160 degree C ( fan-forced). Line baking trays with baking paper.
Cream butter and icing sugar until fluffy. Add in egg and continue to beat until creamy. Add in the remaining ingredients and mix into soft dough. Fill the dough into piping bag fitted with nozzle ( I used 1M ) and pipe out flower shapes on tray.
Bake in oven for 15 to 20'. Remove and leave to cool before storing.
I am linking this post to Cook-Your-Books #20 organised by Joyce from Kitchen Flavours