MARIE BISCUITS COPYCAT
Yield: 36 biscuits (diameter 6 cm)
Total time: 1 hr 15 mins
260 grams white flour
1 tablespoon baking powder
1/2 teaspoon salt
2 heaping teaspoon sugar
1 heaping teaspoon palm sugar
4 1/2 tablespoon butter, room temperature
2/3 cup milk, room temperature
Preheat oven to 210 deg Celcius. line cookie pan with cookie sheet
Combine all dry ingredients, mix well
Mix butter in with fork until it forms crumble
Pour milk in, combine with spatula until the colour turns homogeneous. Briefly knead the dough with your hand, just to make sure that it’s no longer sticky. Do not knead for too long that it will make the biscuit tougher!
To make more manageable, divide dough to two. Transfer the first dough to clean, floured working surface.
Roll out the dough to 3 mm thick and cut with cookie cutter. (I use glass cup, by the way)
Transfer the cut biscuit to prepared pan. Prick the biscuits with fork,
Bake for 9 minutes, let it rest inside the oven for 3 minutes.
Recipe posted by Meisie Van Der Colff
Photo: Sue Du Plooy
