500 ml (2 cup)
|Entice Self Raising Self Binding Rice Flour|
5 ml (1tsp)
Preheat the oven to 180°C.
Cream the butter and castor sugar well until light. Beat in the egg and vanilla.
Mix the dry ingredients into the creamed mixture to form soft dough.
Pinch off small pieces of dough and shape into a ball. Place them on a greased baking tray and press down lightly with a fork. Pinch the cracks together if they form. The dough is extremely forgiving.
Bake for approximately 12 minutes, or until the biscuits are light golden brown.
Cool on a cooling rack.
Store in an airtight container.
Nuts – add 100 ml finely chopped pecan nuts or almonds to the dough
Lemon Peel – Add 5 ml grated lemon rind to the creamed butter and sugar.
Chocolate Biscuits – Add 10 ml cocoa powder to the dry ingredients, add 75 ml chocolate chips to the dough.
Coffee Biscuits – Add 15 ml granular coffee to the egg, beat until the coffee is dissolved.