BUTTER COOKIES

INGREDIENTS


100g self-raising flour
pinch of salt
75g butter
75g castor sugar
1 large egg
a few drops of vanilla extract
25g flaked almonds

METHOD

Heat the oven to 190C. Grease 2 small or one large baking tray.

Sift the flour and salt into a bowl. Cut butter into the flour until all the pieces are pea sized and coated with flour.

Rub into the flour until the mixture resembles breadcrumbs.

Stir in sugar and lightly whisk egg. Make a well in the centre of mixture and add 30 ml(2 tablespoons) of whisked egg and the vanilla extract.

Draw the dry ingredients into the liquid with a fork until mixture sticks together.

Knead the dough gently until it forms a smooth ball. Roll the dough on a lightly floured surface to 6mm thick.

Using a floured 5cm biscuit cutter, cut out the biscuits.

Brush the biscuits with the remaining egg and sprinkle each one with flaked almonds.
Bake for about 9 minutes or until golden.