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Using ingredient cream the butter

Creole Christmas Cake

  • 225 sultanas
  • 5 eggs
  • 3 cointreau
  • 1 1/2 angostura bitters
  • 33,100 ml cream the butter
  • 240 gr butter
  • 210 gr demerara sugar
  • 160 gr raisins
  • 130 gr self raising flour
  • 110 gr currants

French Sables

  • 8 cream the butter
  • 2 in diameter (inches)
  • 1 egg yolk
  • 1 egg
  • 1 on a parchment covered baking shee bake for about (apart)
  • 130 gr unbleached allpurpose flour
  • 110 gr butter
  • 100 gr sugar
  • 4 gr pure vanilla extract
  • 1 gr salt
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