| 40g |
SCS Unsalted Butter (softened) |
| 120g |
SCS Cream Cheese (softened) |
| 120g |
Caster Sugar |
| 1/4 tsp |
Salt |
| 2 |
Eggs (beaten) |
| 1 tsp |
Vanilla Extract |
| 200g |
Top Flour |
| 40g |
Cornstarch |
|
|
| 1. |
Preheat the oven to 170C. Line two baking trays with baking paper or a silicone baking mat. |
| 2. |
Either using an electric mixer or manual whisk, beat the butter and cream cheese together until evenly combined. Add the sugar and beat for around 2 minutes, until paler in colour and fluffy. |
| 3. |
Whisk the beaten egg and vanilla extract into the cream cheese mixture. Sift the flour, salt and cornstarch into the wet ingredients, then using a spatula, mix in until evenly combined. |
| 4. |
Transfer the batter to a piping bag fitted with a star tip. Create little round rosettes by piping from the outside in. |
| 5. |
Bake the cookies for 15-20 minutes, swapping the trays over halfway, until they’re golden brown on the edges, and crunchy./td> |
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