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175g Salted Butter, small cubes
4g Baking Powder
1g Cinnamon Powder
250g Top Flour
100g Brown Sugar
15g Egg, beaten
8g Lemon, zest
Almond Flakes
Caster Sugar

1) Sift the baking powder, cinnamon powder and flour together.
2) In the mixing bowl, beat the egg, lemon zest and sugar together. Add to the butter cubes and beat at low speed till combined. Add the sifted flour and beat at medium speed till mixture is crumbly like breadcrumbs.
3) Continue beating till the dough comes together. Flatten the dough into a rectangle. Wrap it with clingwrap and chill for 30 mins.
4) Preheat the oven to 170°C using Convection function.
5) Roll out the dough till ~ 3mm thick. Use a round fluted cookie cutter (~ 6cm diameter) to stamp out the cookies and place them onto a baking tray lined with baking paper. Using an upturned piping nozzle, stamp a circle in the middle of the cookies. Gather the trimmings together, roll out and continue stamping out the rest of the cookies.
6) Brush the cookies with the beaten egg and toss the almond flakes all around the cookies. Sprinkle the caster sugar over them and bake for about 15 mins till golden brown.

Do not over beat the dough, so as to ensure that the cookies will not turn out too hard.

Credits to Chef Samantha (SSA Culinary Institute)
Recipe prepared with Ariston Oven FI7 891 SP IX A AUS.