Soak the gelatine in about
Sift the dry ingredients together, and cream the sugar and butter. Stir the two together, mixing thoroughly. Form the mixture into twenty-four balls. Place on greased or lined baking trays, and press down with the base of a glass – a decorative one if you wish.
Bake for 8 to 10 minutes in a preheated oven at 180°C/350°F/gas mark 4 until golden brown. Transfer to a wire rack to cool.
These will stay crisp for a few days if put in an airtight container, once completely cold.
© 2000 Frances Bissell. All rights reserved.