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These are quick, easy and very yummy. Not too healthy, a definite sometimes food. They are fun to make as children can help.
Ingedients:
180g Softened Butter
1 Cup Caster Sugar
1 egg
1/2 Cup Self Raising Flour, sifted
1 1/2 Cup Plain Flour, sifted
Method:
Preheat oven to 180oC. Beat the butter and sugar until light and creamy. Add the egg and beat well. Stir through the flour. Make walnut size balls and place on a baking tray lined with grease proof paper. Flatten the balls slightly. Bake for 8 to 10 minutes or until lightly golden. Cool on wire racks.
Decoration:
Before baking, push a finger in the middle of each biscuit to create an indent, fill this with jam, then bake. Top up with jam when still hot straight from the oven.
OR
For pink icing use 3 raspberries (put in about a tablespoon of water for 20 seconds in the microwave). In a bowl combine icing sugar, 1 tablespoon of butter, raspberries and enough water to make a paste. Get your children to help ice biscuits when cool, then add sprinkles. We use the back of a teaspoon to spread icing (safer than a knife).
Tip:
Put biscuits in the fridge for about 10 minutes before baking and this will stop them spreading out too much.
Jobs for children:
Emptying measuring cups into mixing bowl, mixing and putting the decorations on. Licking the bowl.
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