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Nutrition: per serving

  • kcal0
  • fat0g
  • saturates0g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein0g
  • salt0g
    low
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Method

  • step 1

    In a large bowl, mix the butter, caster sugar, three yolks and vanilla with a wooden spoon until creamy. Stir in the ground rice and flour – you may need to get your hands in at the end to get all of the dry ingredients incorporated. Roughly divide the mixture into 3.

  • step 2

    Lay out 3 large sheets of greaseproof paper, and on each one, roll out a third of the dough into a long, thin sausage – about 1in thick. Use the paper to help you to roll it out as smoothly and evenly as possible. Lightly beat the egg white, then brush all over the dough. Scatter over the preserving sugar and roll so the dough is completely coated. Wrap up in the paper and carefully transfer to the fridge to chill for 30-40 mins until firm. At this stage you can freeze for up to 2 months, wrapped well in cling film.

  • step 3

    Heat oven to 200C/180C fan/gas 6. Using a sharp knife, slice each roll into roughly 20-30 small biscuits. Arrange over baking parchment-lined baking trays – they will spread a little so leave gaps. Bake for 8-12 mins until pale golden. Cool on the trays until firm. Can also be frozen at this stage for up to a month.

RECIPE TIPS
MAKING YOUR COOKIES AHEAD

Make up to 2 months before if freezing, or up to 4 days before if using straight away, and store in an airtight container. You can package up to 4 days ahead if you're using airtight packaging, like bags. If you're worried about guests with allergies, it's a good idea to list all the ingredients on the label.

FINISHING TOUCHES

All the packaging we used to present our favours is easily available on the high street. Head to the haberdashery section at John Lewis for ribbon, string, parcel labels and butterfly clips. Visit Confetti stores, or shop online at confetti.co.uk, for all boxes, bags and lollipop buckets. Our cookies are wrapped in medium cellophane bags (45 x 85 x 220mm), £4.99 for 50.

Recipe from Good Food magazine, June 2010

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Comments, questions and tips (17)

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Overall rating

A star rating of 5 out of 5.8 ratings

gabrielleormandy

question

Can you make these with gluten free flour

gabrielleormandy

question

Hi.if you are freezing before cooking do you wrap the clingfilm around the parchment paper or do you unwrap the parchment . Thanks

lodikay

A star rating of 5 out of 5.

I made these as favours for my wedding and they were amazing! They were very simple to make and tasted absolutely delicious.

I made the dough in advance and froze it and this worked very well. I also baked some cookies and froze those, but I think the first method produces a slighter better…

jhonclark

Cream Cheese Sugar Cookies Serves:3 dozen cookies CarbsPerServing:2 carbs per cookie Prep Time:10 minutes Effort:Easy Ingredients: 1 cup Atkins Bake Mix 4 oz cream cheese 1 cup Splenda 1 tsp sf vanilla 1/4 tsp almond extract 1 cup butter 1 pinch salt 1 large egg (or 2 small) 1 tsp baking…

laura_steele_uk

does anyone know if the dough can be cooked from frozen? also, can cooked dough be refrozen?

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