126g butter - I used Golden Churn block butter
55g castor sugar
126g cake flour
60g rice flour
*preheat oven at 170C
1. When the butter is semi-soft, using hand whisk, whisk together with sugar until fluffy.
2. Add in milk and mix until well combined.
3. Fold in sieved flours until well combined.
4. Transfer to piping bag and pipe out desired shapes onto lined baking tray.
5. Bake at 170C for 15-20mins.
Shape was maintained!! :)