June 02, 2018
Desserts, Cookies, Dropped,
Snacks, Dairy, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Small Batch Cooking, Birthday, Entertaining, Game/Sports Day, Ladies Luncheon, Picnic, Potluck, Electric Mixer, Oven Bake, Vegetarian, Flour, Butter/Margarine more
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"This is from one of our national supermarkets free monthly magazines, September 2017."
Preheat oven to 180C.
Line two baking trays with baking paper.
Sift self-raising flour and custard powder together.
Beat butter and sugar together with electric beaters until pale and creamy and then add the egg and beat until just combined and then stir in flour mixture to form a soft dough.
Roll tablespoonfuls of the mixture into balls and place onto trays, allowing room for spreading and then flatten slightly using fingertips.
Bake for 15 minutes or until lightly golden ad then remove from oven and cool completely.
Gradually add 2 to 4 tablespoons water to icing sugar and mix to a thick pourable icing and then spread a little onto each biscuit/cookie and site for 10 seconds and then top with a freckle or sprinkles.
NOTE you can tint the icing with a drop of fool colouring if desired.
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