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30minutes
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.
Put (A) in a bowl and mix well.
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.
・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.
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