Ingredients:
120g / 4oz butter or margarine (recipe says butter but I’ve always used marg) OR
140g / 5oz butter or margarine if you’re making the choc version
60g / 2oz icing sugar (confectioner’s sugar)
30g / 1oz cornflour (cornstarch)
1 cup Self Raising flour
2 tablespoons cocoa for the chocolate version
About 2 tablespoons white sugar for choc version
Method:
Preheat oven to 150 C / 300 F
1. Melt butter/margarine and sieve (sift) in icing sugar. Mix well.
2. Add sieved (sifted) flour and cornflour to butter mixture (and cocoa for choc version). Mix thoroughly until it forms a dough.
3. Roll into balls – this quantity should make 20 balls. Place the balls on a greased / oiled baking tray (cookie sheet) and squash down with a fork. I generally push the fork down twice, the second time at right angles to the first time, to form a cross-hatch on top.
4. Choc version only: using a sieve, sprinkle white sugar over the biscuits.
5. Bake at 150 C / 300 F for 15 minutes.
6. Allow to cool on the tray. Once cooled they can be kept in a sealed container or on a cling-wrapped plate in the fridge.
Icing (Frosting)
There are a variety of ways to ice (frost) these. Traditionally they’re sandwiched together with vanilla icing, but there’s many variations and you can simply pipe squiggles of icing on top of the biscuit if you don’t want to make sandwiches.
Ingredients:
4 metric (20mL) tablespoons icing (confectioners’) sugar
2 metric (10mL) teaspoons butter / margarine, melted
1 metric tablespoon milk
1 metric teaspoon vanilla essence (can be substituted for any other flavour of essence, such as lemon, orange, raspberry or peppermint)
Food colouring if desired.
Method:
Mix all ingredients together to make a creamy mixture. Spoon or pipe onto the biscuits as desired, and chill before serving.
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