材料
玛琪琳30克
牛油50克
糖粉60克
鸡蛋1个
面粉120克
粟米粉10克
奶粉10克
装饰料
红樱桃果脯50克（切小粒）
做法
1.烤箱预热至160℃。在烘盘上铺上不粘烘焙纸。
2.把玛琪琳、牛油和糖粉搅拌至幼滑，加入鸡蛋搅拌均匀。
3.加入面粉、玉米粉和奶粉翻拌均匀。
4.把面糊装入挤花袋中，搭配齿形喷嘴，在烘盘上挤出花形。
5.缀以樱桃果脯。
6.放入烤箱烘烤16分钟至金黄色即可。
Flower Butter Cookie
Ingredients
30g cake margarine
50g butter
60g icing sugar
1 egg
120g plain flour
10g corn flour
10g milk powder
Garnishing
50g preserved red cherries (diced)
Method
1.Preheat oven to 160°C. Line the baking tray with non-stick baking paper.
2.Mix cake margarine, butter and icing sugar until creamy. Add in egg and mix well.
3. Fold in plain flour, corn flour and milk powder.
4. Spoon the mixture into a piping bag fitted with a star nozzle. Pipe flowers on a baking tray.
5. Garnish with preserved red cherries.
6. Bake for 16mins until golden brown.
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