A lovely crisp butter biscuit that can be made in any shape or size.
Makes about 30 large
125 g butter or margarine, softened
250 ml (210 g) castor sugar
500 ml (280 g) cake flour
3 ml baking powder
1 ml salt
about 45 ml milk
Chocolate glacé icing
200 ml (100 g) icing sugar
15 ml cocoa powder
about 20 ml hot water
- Cream butter and sugar together.
- Sift the flour, baking powder and salt together. Add to the butter mixture, together with the milk. Cut in with a knife and knead lightly to a soft dough.
- Cover dough with plastic wrap and refrigerate until firm (about 20 minutes).
- Roll out dough onto a lightly floured surface to a thickness of 3 mm. Cut into shapes (bunny or oval) with a biscuit cutter and place onto greased baking trays.
- Bake in a preheated oven at 160 °C for 12 – 15 minutes. Turn out onto wire racks to cool.
- Icing: Sift icing sugar and cocoa powder together. Add just enough water to mix to a smooth, runny consistency. Decorate the biscuits by piping the icing on. Store in an airtight container.