By Margarita Lee
Ingredients:
150g butter
40g fine sugar
50g cornflour
125g cake flour/low protein flour
25 almond flour
30g egg white
1/4 tsp salt
1/2 tsp vanilla extract
few drops red food colouring
Method:
- Sift cake flour, cornflour and almond flour until well combined, keep aside.
- Place softened butter and sugar into a large mixing bowl.
- Mix, using a hand mixer or stand mixer, on medium speed 1-2 minutes, or until the butter mixture is pale yellow, light and fluffy. Use a rubber spatula to scrape the sides of the bowl once or twice while mixing.
- Add egg white in 2-3 times, beating well each time. Add in salt and vanilla extract.
- Continue adding the sifted flour mixture at the low or medium speed until well combined or until the batter is smooth, creamy, and lump free.
- Take 40g of the batter, add the right amount of red food colour for a bright red and stir well.
- Roll out the dough into desired shape.
- Place the red batter in an icing bag with a piping nozzle and pipe the head, eyes and ears of the bear and follow with the red hat.
- Bake in a preheated oven at 160-165°C for 13 -15 minutes.
- Remove from the oven and place on a wire rack to cool
- Melt white and dark chocolate to decorate the bear’s eyes, nose and pom-pom in the Christmas hat.
Note: use the 8 or 10 point icing bag nozzle tip to pipe your biscuits.
