180 grams of caster sugar ~ it's 160 gm of icing sugar
1/2 camca esen tea vanilla
2 gred B egg seeds - use 1 egg seed A
320 grams of red rose flour @ superfine flour (che mat for ordinary wheat flour) *
1/2 camca tea baking powder *
1/4 camca good carbonate soda tea *
1/8 camca emplex tea (biscuit filter) * (* united, flat and sifted)
Enough cornflakes (approximately 500 grams)
STEP
We don't have baking powder because we fear the mixture expands.
Rotate the butter and sugar until the flower, (it rotates for aje wood spoon), enter the eggs one by one and rotate the mixture. Add the essence of vanilla, turn it slowly and add the flour little by little until it runs out. Adunan is rather soft. Take a break (if you take part in the original recipe, the mixture is stored overnight in a cool chest, but the che mat skip, freed from an instant, continues to make).
Provide a large bowl, pour cornflakes and spread it evenly. Add the mixture in the large piping bag, the end of the scissors and paste it in the budget 1 tea cup into the former containing the cornflakes. Make a few seeds, then score with cornflakes and press a little so the cornflakes stick. Switch to the burner tray, distance a little because the biscuit will expand when burned later. Make it ready. (The biscuit doesn't expand because 1. it's useless baking powder. 2. We don't use the mixer to use wood spoon. For biskut mixture you should not use a mixer because if it is late the mixture will expand)
Burn in an oven that has been heated at 150C (che mat for a temperature of 160C, depending on each oven) for 20-25 minutes or to yellowish biscuits. Cool the biscuits before they are stored in airtight containers ... Congratulations try !!
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