花型曲奇Semperit Cookies

使用电动搅拌器，用中速将牛油和细砂糖混合，搅打至轻盈蓬松。加入蛋黄和香草精。Using an electric mixer with a paddle, cream butter and caster sugar on medium speed until light and fluffy. Add egg yolk and vanilla essence.

在另一个搅拌碗中，混合面粉和卡仕达粉。将大约3/4的面粉混合物加入牛油混合物中，制成软面团。In a separate mixing bowl, combine flour and custard powder. Add about 3/4 of the flour mixture to the butter mixture to form a soft dough.

将面团装入花形Semperit机中。轻轻按压并制成菊花形状。（注：如果面团太软无法保持形状，请添加少许面粉。成功挤出取决于面团的质地和模具中花瓣的大小。）Fill the dough into a flower semperit maker. Press gently and create dahlia-shaped flower. (Note: If dough is too soft to hold its shape, add a little more flour. Successful extrusion depends on the texture of dough and size of petal in mould.)

在花的中心放入一小块樱桃，轻轻按下。Place a tiny piece of cherry in the centre of the flower and press down lightly.

继续以上操作，直到用完所有面团。如果面团变干并且无法顺利挤出，请添加牛油。Continue until all dough is used up. Add butter if dough becomes dry and will not extrude properly.

在预热至180℃的烤箱中烤约20分钟，或直至轻微上色。Bake in preheated oven at 180°C for about 20 minutes or until lightly browned.