Post by Paulinemom on Apr 12, 2006 16:23:24 GMT
Ingredients
150 g (5 oz) caster sugar
150 g (5 oz) soft tub margarine<
few drops of vanilla flavouring
grated rind of 1 lemon
1 egg, beaten
225 g (8 oz) plain flour
Method
Lightly grease two baking sheets.
Cream together the sugar and margarine until pale and fluffy. Beat in the vanilla flavouring, lemon rind and egg.
Stir in the flour and mix to a firm paste. Knead lightly, wrap and chill in the refrigerator for 30 minutes.
Roll the dough to a sausage shape about 5 cm (2 inches) in diameter and 20 cm (8 inches) long. Wrap in greaseproof paper. Refrigerate for at least 30 minutes.
When required, cut off 5 mm ('~ inch) slices, place on the baking sheets and bake at 190°C (375°F) mark 5 for 12-15 minutes. Cool the biscuits on a wire rack.
150 g (5 oz) caster sugar
150 g (5 oz) soft tub margarine<
few drops of vanilla flavouring
grated rind of 1 lemon
1 egg, beaten
225 g (8 oz) plain flour
Method
Lightly grease two baking sheets.
Cream together the sugar and margarine until pale and fluffy. Beat in the vanilla flavouring, lemon rind and egg.
Stir in the flour and mix to a firm paste. Knead lightly, wrap and chill in the refrigerator for 30 minutes.
Roll the dough to a sausage shape about 5 cm (2 inches) in diameter and 20 cm (8 inches) long. Wrap in greaseproof paper. Refrigerate for at least 30 minutes.
When required, cut off 5 mm ('~ inch) slices, place on the baking sheets and bake at 190°C (375°F) mark 5 for 12-15 minutes. Cool the biscuits on a wire rack.