Never expect Musical Notes inspired cookies would be so yummy! Check this recipe while listening to your music with a cup of tea.
- 110g salted butter, softened
- 35g icing sugar
- 1/4 teaspoon vanilla extract
- 35g rice flour
- 125g plain or all-purpose flour
- a 6cm/2 and 3/4 inch metal cutter. (optional)
- Into a medium bowl, add the butter, icing sugar and vanilla extract. With an electric mixer, beat the ingredients together until pale and fluffy.
- Sieve in the rice flour and flour.
- Using the slowest speed, mix the ingredients until combined.
- With your hand, gather the dough together and form a smooth ball.
- Flatten the dough, cover with cling film and leave in the fridge to firm for about 30 minutes.
- Lightly flour a work surface and using a normal rolling-pin, roll out the dough to roughly 1/4 inch thickness.Dust the PastryMade rolling-pin with flour and tap excess off.
- Applying light pressure and in one complete movement, roll your engraved rolling-pin over the dough.
- Stamp out rounds with a metal cutter and place biscuits evenly spaced onto a cookie sheet.
- Gather the remain dough together and re roll. If the dough becomes too soft, place in the fridge for a few minutes to firm.
- Place tray of unbaked biscuits into the fridge for about 30 minutes.
- While the unbaked biscuits are chilling in the fridge, heat your oven to 350°F/180°C/Fan 160°C/Gas 4.
- Bake the biscuits for about 18 minutes or until light golden brown.
- Transfer baked biscuits onto a wire rack to cool.
- Store biscuits in an airtight container.