Makes about 90 cookies
(I always freeze half the dough for another day. We decorated the cookies with printed icing sugar sheets from Value Baking Supplies in Brackenfell (0304 021 981)).
- 1 250 ml (5 c) flour
- 20 ml (4 t) baking powder
- 2.5 ml salt
- 450 g butter cubes, room temperature
- 250 ml (1 c) caster sugar
- 1 can condensed milk
- 2 large handful of mint and dill, finely chopped
Preheat the oven to 160 ° C. Spray 3 large baking trays with nonstick spray.
1 Sift the flour, baking powder and salt. Beat the butter and sugar until light and fluffy. Add the condensed milk and beat until smooth.
2 Add the dry ingredients and herbs to the butter mixture and divide into four.
3 Wrap in plastic wrap.
4 Let rest for 20 minutes in the refrigerator or until firm.
5 Roll the dough 5 mm thick on a lightly floured work surface. Use a cookie cutter of your choice to cut the cookies. Pack it on the baking sheets. Press a hole in the top of each cookie so you can pull a string through them.
6 Bake for 10-15 minutes or until lightly browned.