Makes: 50 Biscuits Oven: 160 °C / 325 °F
Preparation Time: 1 hour Baking Time: 15 – 20 minutes
Ingredients
| 250 | g | Margarine / Butter |
| 200 | g | Sugar ( 250 ml / 1 cup ) |
| 2 | Eggs, beaten | |
| 500 | g | Cake flour ( 4 x 250 ml / 4 cups ) |
| 2 | ml | Salt ( ¼ tsp ) |
| 10 | g | Anchor Instant Yeast ( 1 packet ) |
| 125 | ml | Lukewarm water ( ½ cup ) |
| 5 | ml | Vanilla essence ( 1 tsp ) |
| Cherries, silver balls, hundreds and thousands or vermicelli |
Method
- Beat margarine and sugar until light and fluffy. Add beaten egg and mix.
- Mix dry ingredients, as well as the Anchor Instant Yeast together.
- Add dry ingredients and enough lukewarm water to the creamed margarine mixture, to form a soft dough. Knead well until smooth and elastic, cover with greased plastic and allow to rise in a warm place for 5 minutes.
- Form into small balls, place onto a greased baking tray and press flat with a fork OR place dough into a piping bag, with a nozzle, and pipe biscuits onto a greased baking tray OR fill a biscuit gun with dough and press biscuits onto a greased baking tray.
- Decorate with cherries, silver balls, hundreds and thousands or vermicelli and bake in a preheated oven at 160 °C / 325 °F for 15 – 20 minutes, or until light golden brown.
