- 225 g Butter
- 125 g Caster Sugar
- 275 g Plain White Flour, plain
- 50 g Semolina, Dried, or ground rice
- 50 g Icing Sugar
Preheat the oven to Gas Mark 4/180°C/fan oven 160°C/350°F. Beat the butter until softened and gradually beat in the caster sugar. Add the flour and semolina, working it in with a wooden spoon. Gather the dough together with your hands, then knead for a few moments until smooth.
Roll out the dough thinly on a lightly floured surface. Stamp out shapes using biscuit cutters. Arrange on baking sheets.
Bake for 8-10 minutes, or until light golden brown. Cool on wire racks.
Mix the icing sugar with a little water to make a smooth glace icing, then use this to decorate the biscuits.