Snowflake
Makes about 24 double
Ingredients
- 250g butter or margarine, softened
- 125ml (100 g) sugar
- 625ml (350 g) Snowflake cake wheat flour
Filling
- 125ml (165 g) smooth apricot jam
- Condensed milk icing
- ½ can about (200 g) condensed milk
- 15ml full cream milk
- 375ml (200 g) icing sugar, sifted
- 6 red glace cherries, quartered
Method
Cream the butter and sugar together.
Sift the flour and add to the mixing bowl
Mix well until it becomes a soft dough.
Roll out the dough on a lightly floured surface to a thickness of about 3mm.
Cut the dough into round or square shapes of about 6cm in diameter.
Place the cut dough onto greased baking trays.
Bake in a preheated oven at 180°C for 8 - 10 minutes.
Place cookies on to wire racks to cool.
Sandwich two biscuits together with jam.