Recipe by Natalee Mahoney
110grams Self raising flour
85grams Plain Flour
75grams Sugar (Raw is fine but mill to icing sugar texture)
1 x Teaspoon Milk
½ Teaspoon Vanilla extract
Hundreds and Thousands for decoration
Put oven on 180°
Weigh flours together and set aside
Place sugar in TM bowl mill sugar speed 9 for 40secs
Add the butter mix for 1 minute on speed 3
Add milk, vanilla extract and egg through lid
Mix a further 30secs on speed 3
Add the flour 3 seconds on speed 7
Knead dough for 1 minute on Interval speed/wheat symbol
Refrigerate for at least 1 hour .
Roll out the dough between two sheets of greaseproof paper,
Cut with 5cm round cutter. Place on lightly greased oven trays, brush with milk, sprinkle with Hundred and Thousands.
This can be done accurately by using cutter as a guide around edge of biscuit and
spooning in Hundreds and Thousands.
Bake in Moderate oven 8-10 minutes
Allow to cool before removing from tray
Makes about 30