Butter Rosettes

Name: Butter Rosettes
Yield: Makes about 30-40 biscuits, depending on the size you pipe them
Ingredients: 2 baking sheets or swiss roll tins lined with baking paper or foil; 225 g unsalted butter, very soft; 70 g sugar; 295 g plain flour; 2 teaspoons vanilla extract; 1 medium egg

Preparation info

Makes about
30-40
biscuits, depending on the size you pipe them

Difficulty
Easy

Appears in

Bake!

By Nick Malgieri

Published 2010

About

These are fragile and buttery and easy to pipe because the dough is rather firm. The dough is also fine for putting through a biscuit press if you have one. These biscuits don’t need to be finished off with anything before or after baking, but there are a few suggestions after the recipe if you’re so inclined.

Ingredients

225 g unsalted butter, very soft
70 g sugar
2 teaspoons</

Vegetarian
Cookies

Method

Set racks in the upper and lower thirds of the oven and preheat to 180°C/gas mark 4.
Combine the butter, sugar and vanilla extract in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until just combined.
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