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Posted By Essentials On January 18, 2024

  1.  Beat butter and sugar together until fluffy.
  2.  Add in flour and get the right consistency.
  3.  Flatten the dough into 0.3mm thickness with rolling pin and freeze it for 30 minutes
    or chill it for 1 hour.
  4.  Once the dough’s firmed, cut the shape to 1.5cm x 3cm rectangular size.
  5.  Bake at 190°C deck oven for 15 – 20 minutes.
  6.  Once the biscuit was baked, straight away place a pc of Beryl’s Gourmet Milk
    Compound Chunk on the baked biscuit while the biscuit is still warm and sandwich
    two shortbread biscuit together.
  7.  Allow the biscuit cool down before consuming.


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