A Christmas gift from your own kitchen,beautifully wrapped and presented with good wishes from the heart,will make everyone sit up and take notice.
250g soft butter,chopped
120g icing sugar,sifted
1/2 teaspoon vanilla extract
375g plain flour
90g rice flour
3-4 tbsp demerara sugar
Silver cachous,for sprinkling
Pre-heat oven to 150C. Using an electric mixer,beat butter,icing sugar and vanilla until light and creamy. Stir in combined sifted flours and mix until you have a crumbly dough.
Turn out onto a sheet of baking paper and press into a ball. Roll dough out between two sheets of baking paper until 5mm thick then,using a 6-7cm star pastry cutter,cut biscuits from dough and place on baking paper-lined trays.
Sprinkle each biscuit with about half a teaspoon of demerara sugar and top with a few cachous,then refrigerate for 15 minutes.
Bake biscuits for about 20 minutes or until pale golden. Transfer to a wire rack to cool.
Shortbread biscuits will keep in an airtight container for up to a week.
Continue thisseries
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