Butter Cookies With Cerelac ❤️ | Chefs At Heart

Directions

• Step 0: Gather All Ingredients & All Utensils & Preheat the oven| 3 mins
  
  Set the oven to preheat at 150 C, while you are gathering the ingredients and the utensils.
  
  4 baking trays or at least 2 baking trays to bake concurrently
  1 pan
  1 precision scale
  1 small bowl to aid the weighting
  1 cookie cutter
  1 wooden spoon or a spatula
  1 rolling pin
  mixer/hand mixer
  timer/watch
  
  
• Step 1: Mix well butter & sugar | 10 – 15 mins
  Cut the butter into pieces and beat together with the icing sugar for about 15 minutes or until the butter starts to become whiter & fluffier.
• Step 2: Mix the remaining ingredients | 3 mins
  
  350 gr Rice Cerelac
  150 gr all purpose flour (+some extra for fine tuning), sifted
  1 tsp BP
  1 tsp vanilla essence
  
  
• Step 3: Fine Tuning | 5 mins
  The mixture will be ready to be rolled if it detaches from the walls of the mixer easily.
  
  If not, add a little more flour into it until it comes out from the sides of the mixer. Repeat if needed.
  
  If too dense, add a splash of liquid such as milk/liqueur/orange juice etc.
  
  
• Step 4: Shape & Bake | 3 mins prep & 17 mins baking
  
  Then make large orange-sized balls and using the plaster to flatten the dough and then cut with the cookie cutter, preferably in the shape of a star.
  
  Spray the baking tray with spray oil (if not non stick) and place the biscuits (about 25 biscuits per baking tray).
  
  Place 2 baking trays around the medium grill of the preheated oven, for about 15 minutes @ 150. Min 15 mins – Max 20 mins.
  
  You will know that the cookies are ready when the lovely smell is spread around the oven.
• Step 5: Finishing touches
  
  Then remove the baking tray from the oven and let them rest to cool down for a bit.
  
  When completely cooled down, store in an airtight container.
• Step 6: Enjoy!
  • Enjoy with a nice cup of tea/coffee/lemonade.
  • Store the biscuits for up to 1 month in an airtight container.