Makes approximately 20 biscuits
You’ll have trouble resisting a biscuit tin full of these tasty treats.
Ingredients:
200g/ 7 oz Homepride Self raising flour
125g/ 4 oz butter, softened
75g/ 3oz caster sugar
2.5ml/ ½ tsp vanilla essence
25g/ 1 oz corn flour
Procedure:
1. Preheat oven to 180 °C/ 350 °F/ Gas mark 4.
2. Grease a large baking tray.
3. Cream the butter and sugar together until light and fluffy. Add the vanilla essence.
4. Sieve together the self-raising flour and cornflour and fold into the creamed mixture. Mix to form soft dough.
5. Roll the dough out on a floured surface to 0.5cm ( ¼ - inch) thick and stamp out rounds using a 6cm (2 ½ - inch ) plain or fluted cutter.
6. Place the biscuits on a baking tray about 2.5cm (1-inch) apart and prick each several times with a fork.
7. Bake in preheated oven for about 15 minutes until light golden in color.
8. Allow to cool slightly on the baking tray before placing the biscuits on a wire rack to cool completely. Store in an airtight container.
Cook’s Notes:
Time: Preparation takes 15 minutes, cooking time takes 15 minutes.
Cook’s tip: To stop cutter sticking to biscuit dough, dip into a little flour before stamping out each round.
Serving Ideas: Dust with a little icing sugar. Alternatively dip half of each biscuit into melted chocolate or pour chocolate over in a scattered line pattern.
You’ll have trouble resisting a biscuit tin full of these tasty treats.
Ingredients:
200g/ 7 oz Homepride Self raising flour
125g/ 4 oz butter, softened
75g/ 3oz caster sugar
2.5ml/ ½ tsp vanilla essence
25g/ 1 oz corn flour
Procedure:
1. Preheat oven to 180 °C/ 350 °F/ Gas mark 4.
2. Grease a large baking tray.
3. Cream the butter and sugar together until light and fluffy. Add the vanilla essence.
4. Sieve together the self-raising flour and cornflour and fold into the creamed mixture. Mix to form soft dough.
5. Roll the dough out on a floured surface to 0.5cm ( ¼ - inch) thick and stamp out rounds using a 6cm (2 ½ - inch ) plain or fluted cutter.
6. Place the biscuits on a baking tray about 2.5cm (1-inch) apart and prick each several times with a fork.
7. Bake in preheated oven for about 15 minutes until light golden in color.
8. Allow to cool slightly on the baking tray before placing the biscuits on a wire rack to cool completely. Store in an airtight container.
Cook’s Notes:
Time: Preparation takes 15 minutes, cooking time takes 15 minutes.
Cook’s tip: To stop cutter sticking to biscuit dough, dip into a little flour before stamping out each round.
Serving Ideas: Dust with a little icing sugar. Alternatively dip half of each biscuit into melted chocolate or pour chocolate over in a scattered line pattern.
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