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1
Let the butter soften at room temperature.
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2
Add the sugar and mix well so it turns into a creamy texture.
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3
Mix until the sugar becomes smooth.
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4
Once the butter is softened add the milk a little bit at a time and mix.
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5
You should be aiming for the consistency of mayonnaise.
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6
If it's too stiff immerse in a hot water bath.
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7
Sift the * ingredients, and then sift into the bowl.
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8
Use a rubber spatula and mix in a cutting motion.
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9
It'll be crumbly at first but eventually it'll become a stiff cream.
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10
Place in a pastry bag with a 5 mm tip.
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11
If you put the bag in a large cup it'll be easier to add the dough.
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12
Make the cookie shape by squeezing from the middle and making a circular motion.
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13
For the outside try to layer it, like a flower petal.
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14
Cook in your preheated oven at 170C (338 Fahrenheit) for 15 to 20 minutes.
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15
Once finished cool and transfer to your serving plate.
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16
A close-up of the rose.
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17
So lovely.
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18
Don't press it, don't get impatient, and let the dough fall into place.
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19
Heart shapes are also easy.
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20
This one's a bit bold!
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21
I tried to make it small, but that was quite the effort.
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22
When squeezing out do it in a massaging motion.
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23
It'll be a bit stiff at first, but it'll soften from the warmth of your hand.
