Add low protein flour, cornflour and salt, mix well. Scrape down sides of mixing bowl with spatula and mix again for few seconds
Transfer into a piping bag with piping tip (Wilton 1C).
Line a parchment on a baking tray. Hold piping bag vertically above parchment paper and squeeze out batter approximately 3 cm in diameter. Rotate tip in alternating motion to form ruffles and repeat this motion 3 to 4 times. Upon reaching desired height (approximately 2 cm), pull piping tip sharply up. Leave at least3 cm space between each cookie. Repeat this step for the remaining cookie batter. Store piped cookies in refrigerator for 20-30 minutes. Preheat oven to 150°C.
Bake in middle rack for 40 minutes (150°C) until slightly golden brown. Adjust oven temperature to 180°C, continue to bake for 3 minutes (180°C) until golden brown. Let cool completely on tray before storing in airtight container.
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