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Bateel Skycraper

 

Butterfly Biscuits

Butterfly Biscuits

Issue 58 July 2009

Makes 25–30 biscuits


Ingredients
225g unsalted butter, softened
150g caster sugar
1 tsp vanilla extract
3 egg yolks, beaten
250g plain flour
110g ground almonds
butterfly pastry cutters

Method
1. Heat the oven to 170°C. Beat the butter and caster sugar together until pale and fluffy. Add the vanilla and egg yolks and mix thoroughly. Gradually add the flour and ground almonds.
2. Lightly knead the mixture until it comes together in a ball. Wrap and chill for 1 hour.
3. Roll the dough out to the thickness of a £1 coin on a lightly floured surface and stamp out biscuits using a cutter. Reshape leftover dough into a ball, re-roll and cut out more biscuits.
4. Put the biscuits on lined baking sheets and bake for 12–15 minutes or until golden. Rest for a minute then transfer to a cooling rack. When completely cold, the biscuits are ready for decorating.




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