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@caychuoii05: #ffesportsid #FFWSGF2026 #FreeFire

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Friday 06 November 2026 17:56:21 GMT
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#quanthethao #linhsan
#quanthethao #linhsan
Flower Butter Cookies Ingredients * 250 g butter or baking margarine, softened * 100 g icing sugar * 1 egg yolk * 1 teaspoon vanilla extract * 300 g all-purpose flour * 40 g cornflour (cornstarch) * ¼ teaspoon salt * 1–2 tablespoons milk, only if needed * 25–30 small pieces of glacé cherry or red candied cherry, for the centres Method 1. Cream the butter and sugar * Place the softened butter and icing sugar in a mixing bowl. * Beat for 2–3 minutes until creamy and smooth. * Add the egg yolk and vanilla extract. * Mix until combined. 2. Add the dry ingredients * Sift the flour, cornflour and salt into the butter mixture. * Mix gently until a soft dough forms. * If the dough is too dry to hold together, add milk 1 teaspoon at a time. * Avoid adding too much milk; the dough should be soft enough to shape but firm enough to retain its pattern. 3. Shape the flower pattern * Divide the dough into small portions of approximately 15–18 g each. * Roll each portion between your palms to form a smooth ball. * Place the balls on a baking tray lined with baking paper, leaving about 3 cm between them. * Gently flatten each ball slightly with your palm. * Using a small knife, make 6–8 shallow cuts from the outside toward the centre of each cookie. Do not cut all the way through. * Gently pinch or round the sections to define the petals. * Press one small piece of cherry into the centre of each flower. The key to the pattern: Keep the cuts evenly spaced and shallow. Deep cuts may cause the cookies to split during baking. 4. Chill the cookies Place the shaped cookies in the refrigerator for 15–20 minutes. This firms the butter and helps the flower pattern remain defined during baking. 5. Bake * Preheat the oven to 170°C conventional or 160°C fan. * Bake for 12–18 minutes, depending on the size of the cookies. * Remove them when the edges are lightly golden. The tops should remain mostly pale. * Leave the cookies on the tray for 5–10 minutes before transferring them to a wire rack. 6. Cool and serve Allow the cookies to cool completely. They will become firmer and more crumbly as they cool. Arrange them on a plate or in a biscuit tin. Tips for neat flower cookies * Use softened butter, not melted butter. * If the dough becomes sticky, chill it for 10–15 minutes before shaping. * Make the petals similar in size for a consistent appearance. * Do not press the cherry too deeply into the centre. * Avoid overbaking; excessive browning can make the cookies dry. * If the dough cracks while shaping, knead it gently for a few seconds to warm it slightly. Storage: Keep completely cooled cookies in an airtight container in a cool, dry place for up to 1–2 weeks. Ensure the cherry centres are not wet before storing.
Flower Butter Cookies Ingredients * 250 g butter or baking margarine, softened * 100 g icing sugar * 1 egg yolk * 1 teaspoon vanilla extract * 300 g all-purpose flour * 40 g cornflour (cornstarch) * ¼ teaspoon salt * 1–2 tablespoons milk, only if needed * 25–30 small pieces of glacé cherry or red candied cherry, for the centres Method 1. Cream the butter and sugar * Place the softened butter and icing sugar in a mixing bowl. * Beat for 2–3 minutes until creamy and smooth. * Add the egg yolk and vanilla extract. * Mix until combined. 2. Add the dry ingredients * Sift the flour, cornflour and salt into the butter mixture. * Mix gently until a soft dough forms. * If the dough is too dry to hold together, add milk 1 teaspoon at a time. * Avoid adding too much milk; the dough should be soft enough to shape but firm enough to retain its pattern. 3. Shape the flower pattern * Divide the dough into small portions of approximately 15–18 g each. * Roll each portion between your palms to form a smooth ball. * Place the balls on a baking tray lined with baking paper, leaving about 3 cm between them. * Gently flatten each ball slightly with your palm. * Using a small knife, make 6–8 shallow cuts from the outside toward the centre of each cookie. Do not cut all the way through. * Gently pinch or round the sections to define the petals. * Press one small piece of cherry into the centre of each flower. The key to the pattern: Keep the cuts evenly spaced and shallow. Deep cuts may cause the cookies to split during baking. 4. Chill the cookies Place the shaped cookies in the refrigerator for 15–20 minutes. This firms the butter and helps the flower pattern remain defined during baking. 5. Bake * Preheat the oven to 170°C conventional or 160°C fan. * Bake for 12–18 minutes, depending on the size of the cookies. * Remove them when the edges are lightly golden. The tops should remain mostly pale. * Leave the cookies on the tray for 5–10 minutes before transferring them to a wire rack. 6. Cool and serve Allow the cookies to cool completely. They will become firmer and more crumbly as they cool. Arrange them on a plate or in a biscuit tin. Tips for neat flower cookies * Use softened butter, not melted butter. * If the dough becomes sticky, chill it for 10–15 minutes before shaping. * Make the petals similar in size for a consistent appearance. * Do not press the cherry too deeply into the centre. * Avoid overbaking; excessive browning can make the cookies dry. * If the dough cracks while shaping, knead it gently for a few seconds to warm it slightly. Storage: Keep completely cooled cookies in an airtight container in a cool, dry place for up to 1–2 weeks. Ensure the cherry centres are not wet before storing.
u guys i’m posting now hayeeeee #musteatinmycity
u guys i’m posting now hayeeeee #musteatinmycity
oustaz Mor kebe#tidiane_mouride_khadre_layéne #akhlusunnahwaljamaah #galsen_tiktok #sounnahsikawbidasisoug
oustaz Mor kebe#tidiane_mouride_khadre_layéne #akhlusunnahwaljamaah #galsen_tiktok #sounnahsikawbidasisoug
Rawalakot 😭😭 #fyp #kashmir #standwithkashmir
Rawalakot 😭😭 #fyp #kashmir #standwithkashmir
#ffesportsid #FFWSGF2026 #FreeFire
#ffesportsid #FFWSGF2026 #FreeFire

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