DifficultyBeginner

We hope these cookies butter you up and melt your heart 💗

Butter Biscuits

Yields30 Servings
Prep Time30 minsCook Time12 minsTotal Time42 mins

Ingredients:
 250 g cake flour
 40 g cornflour (maizena)
 1 ml salt
 20 g poppy seeds
 200 g First Choice Butter, room temperature
 100 g castor sugar
 zest of 2 lemons
 more castor sugar for dusting

Directions:
1

Sieve together the flour, cornflour and the salt. Mix in the poppyseeds.

2

Cream the First Choice Butter, castor sugar and the lemon zest together until light and creamy.

3

Add the dry ingredients in 3 batches and mix well to make the dough.

4

Cover the dough and rest in the fridge for 30 minutes.

5

Line 2 baking trays with baking paper.

6

Roll out the dough between 2 sheets of baking paper to about 5mm thick.

7

Use a heart shaped cookie cutter to cut out the cookies. Lift them gently with a spatula onto the prepared baking trays and place in the fridge for 30 minutes before baking.

8

Preheat the oven to 180°C.

9

Bake for about 12 minutes until cooked and very lightly browned.

10

Cool for about 10 minutes before removing the cookies from the baking tray.

11

Dust with castor sugar and cool completely on a cooling rack.

Ingredients

Ingredients:
 250 g cake flour
 40 g cornflour (maizena)
 1 ml salt
 20 g poppy seeds
 200 g First Choice Butter, room temperature
 100 g castor sugar
 zest of 2 lemons
 more castor sugar for dusting

Directions

Directions:
1

Sieve together the flour, cornflour and the salt. Mix in the poppyseeds.

2

Cream the First Choice Butter, castor sugar and the lemon zest together until light and creamy.

3

Add the dry ingredients in 3 batches and mix well to make the dough.

4

Cover the dough and rest in the fridge for 30 minutes.

5

Line 2 baking trays with baking paper.

6

Roll out the dough between 2 sheets of baking paper to about 5mm thick.

7

Use a heart shaped cookie cutter to cut out the cookies. Lift them gently with a spatula onto the prepared baking trays and place in the fridge for 30 minutes before baking.

8

Preheat the oven to 180°C.

9

Bake for about 12 minutes until cooked and very lightly browned.

10

Cool for about 10 minutes before removing the cookies from the baking tray.

11

Dust with castor sugar and cool completely on a cooling rack.