The Free-Range Butter Company

Ingredients

• 100g (4oz) Anchor Butter
• 125g (5oz) Caster sugar
• 1 egg yolk
• 225g (8oz) Plain flour
• About 60ml (4tbsp) milk for binding
• For vanilla biscuits use a splash of vanilla essence
• For chocolate biscuits reduce flour by 25g (1oz) and substitute with cocoa

For decorating:

• Black, white & pink fondant icing
• Coloured liquorice for ‘bows’ & ‘daisies’

Method

To make the Moos:

1. Preheat oven to 180 C, 350 F, Gas Mark 4
2. In a bowl cream together the Anchor butter and sugar until light and fluffy
3. Add the egg yolk & beat together (& add vanilla essence if using)
4. Sieve the flour (& cocoa) into the bowl and stir – the mixture will start to clog together – Add the milk a little at a time and use your hand to knead the mixture together into a ball of dough
5. Cover and chill briefly in the fridge to make it easier to handle
6. Roll out to about 1cm thickness & use the Anchor Moo cutter to create Moo biscuits
7. Place on greased (or lined with non-stick paper) trays and cook in preheated oven for about 15 minutes until light golden
8. Allow to cool before decorating
9. Use small balls of icing to create the eyes, nose and daisy petals – use liquorice for the daisy stem, centre and for Moo’s bow!!! Stick to the Moo biscuits using a fruit jam
10. Store in an airtight container

Next recipe »