560 g (4 x 250 ml) cake flour
200 g (250 ml) Huletts White Sugar
10 ml cream of tartar
2,5 ml salt
250 g butter
5 ml bicarbonate of soda
30 ml milk
5 ml vanilla essence
extra sugar for sprinkling
Preheat oven to 180ºC.
Mix the flour, sugar, cream of tartar and salt together.
Rub the butter into the flour mixture until it resembles fine breadcrumbs.
Dissolve the bicarbonate of soda in the milk.
Beat the eggs and add the vanilla essence.
Add the bicarbonate of soda and beaten eggs to the flour mixture.
Mix well to form a smooth dough.
Cover the dough with plastic foil and place in fridge for 30 minutes.
On a lightly floured surface roll the dough out to 4 mm thickness and press out with cookie cutter of your choice.
Place on greased baking tray.
Sprinkle each biscuit with a little extra sugar.
Bake for 8 – 10 minutes until done.
Leave to cool and sprinkle with more white sugar