Sakura Almond Shortbread
(recipe adapted & modify slightly from mykitchensnippets)
150g Blue Jacket Cake Flour
*5g Sakura leaves powder （optional)
60g ground almonds
110g unsalted butter
70g fine sugar
1 tsp vanilla extract
1 egg yolk
1. Whisk butter & sugar till light & creamy. Add in egg yolk & vanilla. Whisk till combined.
2. Sift in flour, sakura leaves powder & ground almonds. Mix till well combined & a dough is formed. Chill dough in fridge for 10mins.
3. Roll out dough & use cookie cutter of desired shape to cut out cookies. Placed a sakura flower on top of each cookies.
4. Baked in a preheated oven @ 160C for 20mins. Remove from oven & sprinkle fine sugar over the cookies. Let them cool before storing in an airtight container.