Butter Shortcake Biscuits.

200g 7oz Self raising flour (Xanthan gum for gluten free flour).

125g 4oz butter softened/margarine.

75g 3oz caster sugar.

2.5ml 1/2 tsp vanilla essence.

25g 1oz cornflour.

1. Preheat oven to 180C, 350F Gas Mark 4. Grease/line a large baking trays.

2. Cream the butter and sugar together until light and fluffy. Add vanilla essence.

3. Sieve together the flour and cornflour and fold into the creamed mixture. Mix to form soft dough.

4. Roll the dough on a floured surface to 0.5cm(1/4 inch) thick and stamp out rounds using 6cm(2 1/2 inch) plain or fluted cutter.

5. Place the biscuits on baking trays about 2.5cm 1 inch apart, prick several times with a fork.

6.Bake for about 15 minutes until light golden brown.

7.Allow to cool slightly on the tray before placing them on wire rack to cool completely. Store in air tight container.


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