There are many different types of cookies and biscuits. This basic recipe is for rolled biscuits. Rolled Cookies require rolling the dough out flat with a rolling pin. Then it is cut into decorative shapes with cookie cutters or a sharp, pointed knife. To make these cookies the best, here's a few tips...Chill the cookie dough before rolling for easier handling.Remove only enough dough from the refrigerator to work with at one time.Save any trimmings and re-roll them all at once to prevent the dough from becoming tough.
Cook | Chill | Freeze
- 125 g butter
- ½ cup custard powder
- 3 Tbsp milk
- Pinch of salt
- ½ cup sugar
- 1½ cups self raising flour
- Preheat the oven.
- Line 2 cookie slides with baking paper.
- Sift the flour, salt and custard powder into the bowl of a food processor, and then add the sugar.
- Cut the butter into cubes, and with the processor running, add the cubes one by one till incorporated into the flour and the mixture resembles coarse meal.
- Transfer the mixture to a bowl and add the milk and mix by hand to a soft dough.
- Turn onto a floured board and roll with your hand to lightly coat in flour.
- Roll out thinly with a rolling pin.
- Cut into desired shapes with cookie cutters. (If a 4cm cutter is used, the mixture makes about 48 biscuits).
- Bake in the oven for 12-15 minutes.
- Remove from the slides while hot and cool on a cake cooler.
Adapted from 165°C
Adapted from 165°C
Victoria Hansen Food http://www.victoriahansenfood.com/
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