125 g butter
1/2 cup sugar
3 tablespoons milk
1/4 teaspoon imitation vanilla essence
1.1/2 (One and a Half) self-raising
flour, sifted
1/2 cup custard powder
Making:
1.
Beat butter and sugar in
a bowl with an electric beater until
light and fluffy. Add milk and vanilla
essence; beat well.
2.
Fold in sifted flour and
custard powder until well combined.
3.
Place some of the mixture
into a biscuit press with desired nozzle
attached (See Note). Form biscuits by
pressing onto greased baking trays.
4.
Bake at 200°C
for 12-15 minutes, or until golden
brown. Cool on trays for 2-3 minutes.
Transfer to a wire rack to cool
completely. Store in an air tight
container.
Note:
Fill biscuits press according to the
manufacture's instructions.
Alternatively, roll the mixture into
walnut-sized balls. Place on lightly
greased baking trays. Flatten the top of
each biscuit with a floured fork, then
bake as directed.
Variations:
Cinnamon: Replace one
tablespoon flour with one of cocoa. Add
one teaspoon ground cinnamon when adding
the flour. Coconut: Add 1/2 cup
coconut in Step 2. Coffee: Dissolve two
teaspoons of coffee powder in three
teaspoons hot water. Reduce Milk by
three teaspoons. Add coffee mixture with
milk. Lemon: Add grated rind of
1/2 lemon, one teaspoon of lemon juice
and a few drops of yellow food colouring
in Step1. Walnut: using the basic
dough, roll into walnut-sized balls.
Place on lightly greased baking trays.
Flatten with a floured fork and top with
a walnut half to decorate.
Cinnamon: Replace one
tablespoon flour with one of cocoa. Add
one teaspoon ground cinnamon when adding
the flour.
