This is an adaptation of a Gabriel Gate recipe.
250g butter
100g sifted pure icing sugar
320 g sifted plain flour
2 tsps vanilla bean paste
Cream the icing sugar and butter them mix through the flour and vanilla.
Refrigerate for an hour.
Roll out thinly and cut into shapes.
Bake in a slow oven until light brown.
Sprinkle with caster sugar straight away and allow to cool.
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