Confectioners’ sugar tends to lump together so Make sure you sift it before measuring.
Makes 77 pieces Prep Time 20 minutes Baking Time 15 minutes
1 1/2 cup butter, unsalted
1 1/2 cup plus 1 tablespoon sifted confectioners' sugar
1 teaspoon vanilla extract
5 cups cake flour, sifted
250 grams bittersweet chocolate
1 Grease a baking sheet and line with wax paper.
2 Preheat the oven to 360ºF.
3 Prepare a piping bag fitted with no. 4 star tip.
4 In a mixing bowl, cream butter and confectioners’ sugar until light. Add eggs and vanilla, scraping down the mixture on the side. Add the sifted cake flour.
5 Beat just to incorporate. Put the mixture in a piping bag and pipe on tray, approximately 2 1/2 inches long each.
6 Bake until golden brown and cool. When cooled, melt bittersweet chocolate and dip both ends in melted chocolate.
Tool tip: No pastry bag? You can make one by cutting a square sheet of greaseproof paper. Fold diagonally in half to form a triangle, then roll into a cone. Secure with stapler or paper clip. You can also use a resealable plastic bag—just snip one corner of the bag. Star tips are available in baking supply stores.
Photography by Miguel Nacianceno │ Food Styling by Ernie Babaran of the International School of Culinary Arts and Hotel Management │ Prop Styling by Sharlene Tan
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