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Recipe by: Jo Kim Gwan (Chef Garry)
Ingredients A
- 100 g Palmboom® Cake Margarine
- 125 g Icing sugar
- 1 Whole egg
Ingredients B
- 225 g Medium-protein flour
- 10-15 g Sakura/cherry blossom flavour powder
- 30 g Milk powder
Instructions:
- Beat ingredients A until light and fluffy
- Add ingredients B, then mix until well combined
- Roll the dough out to a thickness of 5 mm or as thick as two stacked coins
- Cut the dough using a sakura cookie cutter
- Bake in the oven at 150°C for 20 minutes
- Bake again at 100°C for 30 minutes
