150g butter to cups

Beat the Tararua Butter until smooth pale and fluffy. At the end add the baking powder and flour and mix again for 10-15 seconds.

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Mix for 10-20 seconds until combined.

. In a food processor add the cold butter and sugar. Add the powdered almonds a pinch of salt the rosewater and the vanilla extract. Mix for about 10 seconds until the butter breaks and is completely dissolved. Add the vanilla essence or other flavoured.

Gradually add the Chelsea Icing Sugar half a cup at a time. 150g Tararua Butter softened 2 cups Chelsea Icing Sugar or Chelsea Vanilla Flavoured Icing Sugar 2-3 Tbsp hot water 12 -1 tsp of vanilla essence or flavour of your choice optional Food Colouring optional Method.

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