Ingredients:
Plain flour x 250g
Soften butter x 227g
Powdered sugar x 50g
Salt x 1/4 tsp
Dried lychee x 85g
Chopped Almond x 90g
1/4 tsp salt
Lychee essence 1/2 tsp
Steps:
1. Preheat oven to 160 degree.
2. Blend soften butter with icing sugar.
3. Mix lychee essence into butter mixture..
4. Fold in plain flour gently.
5. Fold in dried lychee and almond d bits.
6. Bake 160 deg (fan mode) for 10 to 20 mins until the base turn brown.
Notes: These cookies should be v light cream color thus place an aluminium foil above the cookies in between baking to prevent them from turning brown.
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