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식탁일기 table diary

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Ingredients

Unsalted butter : 50g
粉砂糖 : 40g
卵 : 1個
薄力粉 : 90g
(A) Melted unsalted butter : 20g
(A) powdered sugar : 10g
(A) Rice syrup : 30g
(A) Almond (sliced) : 20g

Time required

30minutes

Procedure

1) make cookie dough 00:22
Beat the eggs and bring them to room temperature.
Bring the unsalted butter to room temperature, add powdered sugar and mix well with a whipper.
Add eggs in 4-5 portions and mix with a whipper each time.
When it mixes well without separating, add cake flour.
Mix well with a rubber spatula and put in a large squeeze bag.
2) make stained glass 01:55
Put (A) in a bowl and mix well.
3) bake 02:16
Cut the tip of 1 piping bag.
Place a parchment paper on the baking sheet and squeeze 1 into a heart shape.
Spoon 2 into the center of the heart-shaped dough.
Bake in an oven at 160°C for 8-13 minutes, then cool to complete.

Point

・It is a stained glass cookie that does not use candy.
・Rice syrup is a sweetener used in Korean cuisine.
・You can use honey instead of rice syrup, although the taste is different.
・In this recipe, the dough is squeezed out in the shape of a heart, but you can shape it however you like.
・Baking time varies depending on the thickness of the cookie dough.
・The recipe uses an electric whipper.