While searching for a formula to go through some extra potato starch (utilized in this peach pie) I saw this straightforward formula for Swedish Butter Cookies directly on the crate! Typically Swedish Butter Cookie batter is utilized to make beautiful treats that are formed with a treat press yet this Swedish Butter Cookie is a skinny, fresh edged, rich sweet dissolve in-your-mouth sugary treat that is totally straightforward and essentially delectable.
I pursued the formula as appeared however I brought down the stove temperature to 350 degrees and prepared the treats for somewhat longer than proposed. I funneled the batter out into little balls however you can simply scoop out the chilled mixture. The way to these treats to keep the batter balls little and let them prepare until super darker around the edges. This guarantees a fresh, slim wafer-like surface that is so engaging. Here is the means by which you can make your own.
Beat in the sugar and cream until cushioned. Beat in the egg and vanilla until smooth. Whisk together the flour and potato starch flour and add to the margarine blend, beating until totally joined. Exchange mixture to fridge or spoon batter into a channeling pack and chill for 10-15 minutes. Pipe or spoon little bundles of batter onto the readied heating sheet.
Also Try Our Recipe : Chocolate Spoonful Cake
Ingredients :
- 1 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 1/2 teaspoon vanilla
- 1 cup potato starch flour
- 1 cup flour
Cream together butter and sugar. Beat in egg and vanilla. Sift together flour and potato starch flour; add to butter mixture and stir until combined. Chill dough for about an hour. Roll into small balls and place on ungreased or parchment lined cookie sheets. Press gently with palm of hand to flatten slightly. Bake at 375 degrees F for 10 minutes or until edges are brown.
For more detail : bit.ly/2J7OeTZ
Read More Our Recipe : YELLOW CAKE {A SCRATCH RECIPE}
0 Comments