My very first attempt making this crisps. I am suppose, I didn't do a good job for the Cherry Blossom's. I should have baked it longer to get it more brownish at the edges. However, the taste is very good. Just that it's a little too sweet to my liking. This is one of the Japanese seasonal bake during this Sakura season. The flowers go so well with this cookie. Worth trying.
Since the pickled Sakura are so precious at this point, I added some almond chips to the rest of the batter.
Double Cream 60g
Powder Sugar 75g
Egg White 45g
Top Flour 65g
Melted Butter 20g
Few Drops of Vanilla
Pickled Sakura 20-30 pcs
1. Beat cream and sugar till pale.
2. Add in egg white small amount at a time and mix well. Sieve in flour and mix till smooth. Add in butter and followed by vanilla.
3. Scoop a small amount of batter on a lined baking tray, use your finger to go round the batter till you get a thin disc. Top with Sakura or other toppings.
4. Bake in pre heat oven at 170'c for 7-8 minutes. When it's baked, lift each disc up to rest on a rolling pin to get that curve effect. Let the crisps cool completely before store in a air-tight jar.