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Butter Rosettes
- Makes about
30-40
biscuits, depending on the size you pipe them - Difficulty
Easy
Published 2010
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 70 g 2 teaspoons</
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.
- S
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