Rose Dahlia Cookies

• 200 g Nuttelex Spread
• 140 g cake flour
• 100 g potato starch
• 100 g custard powder
• 100 g icing sugar
• 2 tsp bandung syrup/red rose syrup
• 5-8 drops of red colouring gel

Decoration

• edible silver balls (cachous)

1. Sift cake flour, potato starch & custard powder into a bowl. Set aside
2. Cream Nuttelex & icing sugar with electric mixture until light and fluffy
3. Add in the sifted flour mixture & mix until well combined
4. Add bandung syrup and red colouring gel until it forms a paste dough.
5. Transfer cookie dough into a piping bag with a dihalia shaped pipe
6. Pipe cookie dough gently onto the lined baking tray
7. Decorate with 3 silver balls gently into the centre of each cookie dough
8. Bake the cookies in a preheated oven at 160 degrees for 20-25 minutes.
9. Remove cookies from oven and allow them to cool on a rack
10. Store in an air tight container