|2 tbsp||Icing Sugar|
|60g||Prima Top Flour|
|20g||Prima Superfine Wholegrain Flour|
|4 nos||Egg Yolk|
|4 nos||Egg White|
|¼tsp||Cream of Tartar|
– Preheat the oven to 160°C. Line a 12” x 12” baking pan with parchment paper.
– Dried the sakura on paper towels. Line the top half of the baking pan with the dried sakura. Set aside.