Steps
- 1
Cream together butter and sugar. Set aside
- 2
In another bowl, beat the egg stiffly then add into the creamed butter sugar
- 3
Add and mix in the vanilla follow by the castard flour then the fine almond
- 4
Mix well then add in the AP flour. Mix them well until the batter look more like a dough
- 5
Roll them thin into about 1/2cm (or more if you want to) and cut them using a cookie cutter. Usually we have the flat type with some lines on top
- 6
Let them sit for at least 15 minutes and bake at 180/350 for 15-20 minutes
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