INGREDIENTS
DOUGH
- 220g All Purpose Flour
- 3g Curry Powder
- 1g Baking Soda
- 1g Baking Powder
- 20g Milk Powder
- 20g Corn flour
- 180g Butter
- 110g Brown Salt
- 1g Salt
- 5g Vanilla Essence
- 200g Whole Almond
DECOR
INSTRUCTION
- Half bake whole almonds at 160°C for 10 minutes. Leave aside to cool.
DOUGH
- Cream Butter, sugar, salt and vanilla.
- Fold in all sifted dry ingredients and mix until combine.
- Keep the dough chilled for about 2 hours.
- Portion dough to 5g size and wrap with the half baked almonds, shaping into oblong shape.
- Bake at 170°C for 12 mins or until brown. Leave to cool.
DECOR
- Melt Van Houten Professional Satin Black Compound and dip cooled cookie and place in paper cup.
- To decorate, melt Van Houten Professional White Compound and add curry powder. Pipe on top of the dipped cookie. Leave to set.
