“From Chef Rob Scott on Australia ABC network.”
READY IN:
40mins
SERVES:
20
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream the butter and sifted icing sugar until the mix is light and fluffy, then beat in the eggs and a few drops of lemon essence. Using a wooden spoon, gently fold in the sifted flour.
  2. Pipe small shapes using a star tube onto greaseproof paper, then bake at 200C until light golden brown in colour.
  3. Note: You can pipe difference shapes like rosettes, whirls or stars, or place a glaced cherry in the centre as decoration prior to baking. When the biscuits have cooled after baking, you could half-dip them in chocolate, or pipe chocolate onto them.

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