Wheat free cookies

Recipe from: 29 November 2010

Ingredients 4
Servings
Time 30 mins (fridge)
  • 80
    g
    castor sugar
  • 90
    g
    butter
  • 2
    ml
    vanilla essence
  • 100
    g
    Iwisa “creamy” maize flour
 

Method

15 mins
 
Cream the butter and sugar together.
Add the maize flour and vanilla essence. It should form a soft dough. If too sticky add a sprinkling of maize meal. Chill in fridge for 30 mins. Heat oven to 160 while dough rests in the fridge. Roll into balls using maize meal to prevent sticking to your hands. I pressed rounded balls lightly onto a greased baking sheet and pressed a star cutter in the centre, but not all the way through.
Cook for 15 minutes, or until edges turn light brown.

Reprinted with the permission of How to Cook and Elephant. To visit How to Cook an Elephants blog click here.
 

Read more on: bake
 

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