3/4 cup (170 g) butter
2/3 cup (130 g) caster sugar (superfine granulated)
1 egg
2 1/4 cup (250 g) self raising (self rising) flour
1/2 cup (2 oz) ground almonds
1 - 2 drops vanilla essence
2 tsp milk (approx)
fat for greasing
2/3 cup (130 g) caster sugar (superfine granulated)
1 egg
2 1/4 cup (250 g) self raising (self rising) flour
1/2 cup (2 oz) ground almonds
1 - 2 drops vanilla essence
2 tsp milk (approx)
fat for greasing
method
1. Cream the butter and sugar together until light and fluffy.
2. Beat the egg until liquid and add it to the creamed mixture, beating thoroughly.
3. Blend in the flour and ground almonds gradually.
4. Add the vanilla essence and enough milk to give a piping consistency.
5. Leave the mixture to stand for about 20 minutes in a cool place.
6. Heat the oven to fairly hot, 200°C, gas mark 6.
7. Put the mixture into a forcing bag with a medium sized star nozzle, and pipe small rings on to a well greased baking sheet.
8. Bake for 10 minutes.
2. Beat the egg until liquid and add it to the creamed mixture, beating thoroughly.
3. Blend in the flour and ground almonds gradually.
4. Add the vanilla essence and enough milk to give a piping consistency.
5. Leave the mixture to stand for about 20 minutes in a cool place.
6. Heat the oven to fairly hot, 200°C, gas mark 6.
7. Put the mixture into a forcing bag with a medium sized star nozzle, and pipe small rings on to a well greased baking sheet.
8. Bake for 10 minutes.
serving amount
makes 24
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