9oz /250g Butter
7oz / 200g Caster sugar
9oz / 250g Cornflour
12oz / 350g Plain flour
2 eggs
4 drops vanilla essence
4 - 5 tablespoons milk
Method
Cream butter and sugar, gradually mix in sifted flour, cornflour, eggs and vanilla essence.
Mix and add milk gradually until a firm dough is obtained .
Roll the dough to the correct thickness, using the dough gauge
Flour the moulds and then cut out the cookies by pressing firmly into the rolled dough
If painting the cookies before baking mix the food colour with an equal part of egg yolk
If painting after baking, brush the uncooked cookies with 1 part egg / 1 part water glaze
Place the cookies on a baking tray
Bake in a preheated oven for 12 - 15 minutes at 220°C / 425°F / gas mark 7
