Friday, June 30, 2006
PRESSED COOKIES SHORTBREAD
120 gm. Plain flour
60 gm. Rice flour
60 gm. castor sugar
120 gm. SCS Butter
1 tsp. Almond Essence
1 Tbsp. fine sugar - for sprinkling
Mix all the ingredients together. Do not overwork your dough. Knead lightly only and the lesser you knead, the flakier the shortbread becomes. Make into small balls and press with a cookie stamp. Sprinkle some fine sugar on top.
Bake at 160C for about 15 mins. Cookies should be pale colour after baking.
Note: If you do not like the almond essenc, substitute with lemon paste or vanilla essence.