125g cold butter
¼ cup self raising flour
1 ¼ cups plain flour
1 teaspoon vanilla extract
½ cup icing sugar
¼ cup caster sugar
¼ cup cocoa
Directions to Cook:
Preheat oven to 160°C.
Line biscuit trays with baking paper.
Cut butter into 1-2 cm cubes. Process dry ingredients with butter until well combined. Add vanilla and egg and process until mixture forms a ball. Turn out onto lightly floured surface and knead gently into a ball.
Roll dough out onto a lightly floured surface to 4-5mm in thickness. Cut shapes out with flour-dusted cookie cutters. Place on baking trays and cook for 10-15 minutes or until golden. Cool on trays for 5 minutes before transferring to wire racks.
Dust with icing sugar or decorate with Royal Icing (See below) and sweets.
1 egg white
1½ cups icing sugar
Using an electric mixer, beat egg white until soft peaks form. Gradually add icing sugar, beating constantly until thick. Decorate biscuits using a piping bag.
Gluten Free Variation:
Substitute Orgran Gluten Free Self Raising flour directly and use ½ cup Orgran Gluten Free Plain Flour. Substitute cornflour directly but check that the cornflour you are using is gluten free. I use *White Wings brand. Substitute icing sugar directly but check that the icing sugar you are using is gluten free. I use *Bundaberg Icing Sugar.
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