Recipe by **Jubes**
These are great little biscuits. These biscuits will hold their shapes as they cook. Everyone can enjoy them -not just those of us who are on gluten free diets. They store well in an airtight container or you can freeze half for later. They make a nice gift if you use a variety of shapes to cut the biscuits and wrap them in cellophane with ribbons. Smaller shapes are easier to handle. I use Orgran flours and CSR Pure Icing Sugar (not an icing sugar mixture)
Top Review by LARavenscroft
Made for Spring PAC 2008. These were excellent. I think they would make great crumbs for pie crust. It was nice to have recipe for cookies that I didn't have to convert to gluten free. Thanks Julie!
Directions See How It's Made
- Melt the butter in a large saucepan and then remove from the heat.
- Sift all remaining ingredients into the melted butter. Mix well.
- Knead the dough on greaseproof paper for one minute or until the dough is well combined.
- Add a littlemore self-raising flour if the dough is too wet or sticky. If the mixture is too crumbly add a small amount of additional melted butter. The mixture is soft but should roll out easily.
- Roll out to 1cm thickness- roll between greaseproof or baking paper. This will stop the mixture from sticking to the rolling pin. Cut with cookie cutters. I use small shapes as they are easier to handle.
- Carefully lift each biscuit (I use an egg flipper) onto lined baking trays.
- Bake at 150°C for 15-20 minutes. The biscuits will have changed colour slightly to a golden colour -but if they are browned then they are overdone. Cool on trays and the biscuits will set as they cool.
- 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.
- 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. They make a great place setting on your christmas table, just add a nametag card leaning against each stack.