Publications
Prep Time:
Servings:
Cooking Time:
Ingredients
- - 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
Method
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.
