Krumiri - A Royal Biscuit

• 3 eggs at room temperature
• 1/2 cup (100 g) sugar fine
• 7.4 ounces (1 cup minus 1 tbsp / 210g) butter room temperature
• 1 1/3 cups (160g) all purpose flour
• 1 1/2 cups ( 230g) corn flour - extra fine
• 1/2 vanilla pod - seeds scraped
• 1 pinch salt
• 1 pastry bag fitted with a 1/2-inch / 1.27cm star pastry tube

1. Line 3 cookie sheets with parchment paper.rnFit a pastry bag with a 1/2 inch star pastry tube.rnOven - 350u0b0 F /180u0b0 C / 4 Gas - wait to pre-heat it later.
2. Sift together the corn flour and flour and set aside.rnScrape the seeds of half a vanilla pod.
3. In an electric mixer, fitted with a paddle attachment, cream the butter and sugar for 4 or 5 minutes. rnAdd the vanilla seeds.
4. Scrape down the sides of the bowl and add the eggs, one at a time, beating 1 minutes between each addition.
5. Add the flour mixture, in three parts, mixing as little as possible.
6. Fill the pastry bag with mixture and make half moons or sticks more or less 3 inches /7cm long. rnRefrigerate 30 minutes before baking so the biscuits keep their shape, especially the ridges.
7. Pre-heat the oven to 350u0b0 F /180u0b0 C / 4 Gas.rnBake the Krumiri for about 12 to 15 minutes or until golden brown.
8. Remove from cookie sheets and cool on racks.

eggs, sugar, butter, flour, vanilla, salt, pastry

Taken from food52.com/recipes/28525-krumiri-a-royal-biscuit (may not work)