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1
Melt the butter in a large saucepan and then remove from the heat.
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2
Sift all remaining ingredients into the melted butter.
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3
Mix well.
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4
Knead the dough on greaseproof paper for one minute or until the dough is well combined.
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5
Add a littlemore self-raising flour if the dough is too wet or sticky.
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6
If the mixture is too crumbly add a small amount of additional melted butter.
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7
The mixture is soft but should roll out easily.
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8
Roll out to 1cm thickness- roll between greaseproof or baking paper.
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9
This will stop the mixture from sticking to the rolling pin.
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10
Cut with cookie cutters.
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11
I use small shapes as they are easier to handle.
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12
Carefully lift each biscuit (I use an egg flipper) onto lined baking trays.
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13
Bake at 150C for 15-20 minutes.
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14
The biscuits will have changed colour slightly to a golden colour -but if they are browned then they are overdone.
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15
Cool on trays and the biscuits will set as they cool.
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16
Variation:- You can dip 1/2 of each biscuit in melted chocolate for wariety or add a small amount of cocoa powder to the mix to make them chocolate biscuits.
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17
Variation for christmas:- You can also make a variety of star shapes and sizes, then stack them to make a christmas tree and sprinkle with icing sugar.
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18
They make a great place setting on your christmas table, just add a nametag card leaning against each stack.
