- - a half-sachet bicarbonate of soda (7g)
- 1 - sachet cream of tartar (12g)
- ¾ - cup (187ml) milk
- 8 - x 250ml cake flour
- 4 - x 250ml sugar
- 2 - x 250ml butter
- 4 - eggs, whisked
Dissolve the baking soda and cream of tartar in the milk. Mix the flour and sugar and rub in the butter until it resembles coarse breadcrumbs. Whisk the eggs well and mix with the milk mixture. Make a well in the flour and add the egg-and-milk mixture. Knead to form a workable dough. Cover with cling film and leave to rest in the refrigerator for about 30 minutes. Roll out the dough thinly on a lightly floured surface and then press out shapes with cookie cutters. Arrange on greased baking trays (use baking paper if possible) and bake in a preheated oven at 180°C for 10–15 minutes per batch. Remove the cookies from the pan immediately or they’ll stick.