Lucky Tangerine

Yield: 35-40pcs
Dough
75g SCS Salted Butter, softened
50g Castor sugar
10g Egg yolk
130g Plain flour
tsp Salt
30g Ground almond
Few drops of orange-red colouring, dark green colouring
15g Almond strips
1tbsp SCS Salted Butter
Method
1. Cream together butter and castor sugar until light and smooth.
2. Add in egg yolk gradually.
3. Sift together flour, salt and ground almond then fold into butter mixture.
4. Divide dough into 40g to mix with 1tbsp of SCS Salted Butter and 1/8 tsp of green
colouring. Transfer into a piping bag.
5. Mix balance dough with tsp of orange-red colouring. Take 7g of dough and roll into a
ball shape, stick one almond strip to the center of the dough. Pipe the shape of a leaf at
the side of the almond strip.
6. Bake at 150C in a preheated oven with top and bottom heat for 25-30minutes or until
done.

Alternatively,

Orange chocolate coat + green leaves