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Instructions |
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Mix all ingredients together, keeping back some of
the flour and work it thoroughly until you have a smooth,slightly shiny
and stiff mixture.
Refrigerate for at least 2 hours but preferably
overnight.
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Use the remaining flour when you roll out the
dough. Roll it out as thinly as possible for crispy biscuits. Not more
than 3 - 4 mm and cut out the shapes.
Bake for about 7 minutes in an oven pre-heated to
180°C.
Cool on a wire rack.
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The dough brakes easily so I usually only roll out a
small piece at a time. Here in Malta I have noticed
they don't stay crispy for very long because of the
humidity so try and store them in a dry place until
needed. They still taste good though!
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When they are cool you can decorate them by piping some
icing on them.
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Originally Submitted
12/2/2013
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