Marie Biscuit
Ingredients
| Weight/ Volume |
Ingredients | Volumetric Measure |
|---|---|---|
| 1000 g | Laucke Wallaby Flour | 6¼ cups |
| 250 g | Caster Sugar | 1⅞ cups |
| 150 g | Shortening | ⅔ cup |
| 600 g | Golden Syrup | 1¾ cups |
| 400 g | Invert Sugar (Corn Syrup) | 1⅛ cups |
| 15 g | Skim Milk Powder | 2 tbsp |
| 5 g | Salt | 1¾ tsp |
| 4 g | Baking Powder | ¼ tbsp |
| Vanilla Essence to taste | ||
| Water (variable if any is required, use just enough to form a paste) | ||
Method
Preheat oven to 175°C - 190°C.
Mix together the sugar, shortening, golden syrup and invert sugar until smooth and well combined.
Then add the flour, milk powder, salt and baking powder.
Add the vanilla essence and water if required, and mix to a soft paste.
Roll out and cut out using a fluted cutter, dock with a fork in a decorative manner.
After cutting out, cover with plastic, and rest for a minimum of 3 – 6 hours.
Baking temperature 175°C - 190°C.
Baking time is 6 minutes.
Helpful Hints
- If the flour is too strong, it can be diluted with 10 – 12% cornflour.
