Biscuit Barrel

Method

Biscuits

1. Preheat the oven to 200ºC.
2. Cream the butter and sugar together until light and fluffy.
3. Add vanilla essence and the eggs.
4. Sift the dry ingredients together. Add to the creamed mixture and mix thoroughly.
5. Divide into 4 equal pieces.

Variations

1. Roll out the first piece to a thickness of 3mm and cut out into shapes. Once baked decorate with icing and hundreds and 1000s.
2. Add 30 ml white choc chips, 30 ml chopped nuts, 30 ml chopped cranberries and 30 ml chopped cherries. Roll into small balls and press lightly with your thumb.
3. Roll into balls and then roll the balls in a mixture of Huletts Caramel Sugar and cinnamon. Place on a baking tray and flatten with the back of a spoon.
4. Add 30 ml cocoa to the mixture. Mix very well until completely incorporated. Roll out and cut into shapes. Decorate with icing and silver balls.

Baking

1. Place all of the biscuits on greased baking sheets. Bake for about 8 minutes until gold and crispy.
2. Remove from baking sheet and cool on wire racks.