How to make Roman shield cookies - VicentaLakin's Recipe

Recipe Recommendations

1

The butter room is softened by the addition of fine sugar, which is evenly mixed with a mixer

2

(b) The process of integrating the protein evenly, which is more difficult to reconcile, is sufficient and does not require full integration

3

Sift in low-banded powder to dry powder

4

A bouquet of bouquets with a small mouth and a face in a bouquet

5

Squeeze the face evenly out of the oven in elliptical circles, whatever the size

6

Prepare for the pie, pour all the butter, glucose and malt sugar into the bowl, and melt them off the water

7

It's a smoulder

8

(b) Put the tumbled spoon into the concourse, not too much, because it boils when it is roasted, and if it is, it spills out

9

Put it in a 170-degree preheated oven, mid-level, baked for 15 minutes, and last few minutes watch on the side to avoid roasting。

One, butter must be so soft, otherwise the paste will be too hard to squeeze out; and two, well-modified pies will be too hard for long