1. Preheat oven to 170°C.
2. Whisk Ingredients B (without egg) until light and fluffy.
3. Add egg and mix well.
4. Add Ingredients A, mix until well combined.
5. Chill dough in the fridge for at least ½ hour before using. Divide dough into 10g – 15g dough balls.
6. Bake at 170°C for 18 – 19 minutes.
7. Once baked, cool the cookies before decorating.

This recipe is developed in collaboration with BELLS Baking Studio.