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Potato and Corn Rolls
DRY FRUIT MODAK
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150 g - all - purpose flour
50 g - corn flour
Salt - a pinch
100 g - unsalted butter
50 g - powdered sugar
1 tsp - vanilla essence
How to Make Shortbread Cookies
In a bowl sift the flour with salt. Set aside.
Cream butter, add sugar and beat until its smooth - it takes about 5 mins. Add vanilla essence and mix well.
Now add flour to the butter-sugar mixture and mix to form a dough.
Flatten the dough into a disc, wrap in a plastic and refrigerate for an hour.
On a flat surface, roll out the dough to 1/4 inch thick. Cut into desired shapes and place the cookies on the prepared baking sheet. Refrigerate it for 10-15 minutes.
This will firm up the dough for the cookies to maintain their shape.
Meanwhile, preheat the oven to 175 degree C for 10 mins.
Bake the cookies for 12-15 mins.
Recipe courtesy: Sharmis Passions
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