The cookie dough for these Butter Biscuits is ideal to cut out with a cupcake-shaped cutter and frost. Sprinkles, cachous and assorted sweets can be used as toppings.
You can use any type of frosting but I prefer royal icing as it sets nice and hard and is easy to spread and colors well.
|Prep Time||Cooking Time||Servings||Difficulty|
|10 minutes plus refrigeration||10 minutes||18||Easy|
Beat in milk and eggs.
Stir in sifted flours.
Knead on lightly floured surface until smooth.
Cover and refrigerate for 30 minutes.
Preheat oven to 190C (375F).
Roll dough between sheets of baking paper until 5mm thick.
Cut out cupcake shapes.
Place on greased oven trays.
Cool cupcake biscuits on wire racks.
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