3Sift dry ingredients & add to creamed mixture a bit at a time until completely blended. (Adding cornflour is optional but makes cake flour & helps shape of cookies)
4Cover & chill for at least 30 minutes.
5Roll out dough, on floured board, to about 6mm thick (thicker cookies will be softer, thinner crispier)
6Cut out desired shapes with cookie cutters (dipped in flour).
7Bake on lined tray at 180 C for about 10 minutes.
8Make a paste of icing sugar (2 T) & water (1-2 tsp). Use this to glue on raisins, m&m's, lollies, sprinkles or coloured sugar (mix a drop or two of food colouring into white sugar & let dry a few hours)
Chocolate drops can be pressed into cookies before baking.
9For all over icing mix butter, icing sugar, vanilla (or flavouring of choice) with a little milk or water until it is a spreading consistency.
Pipe around edges of cookie before filling (gives a clean non-dribbling edge)
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