Ingredients
110g butter
50g Sugarlyte
1/2 tsp vanilla
1/8 tsp salt
160g all-purpose flour
200g coarse sugar, for coating
Procedure
- Prepare baking tray by greasing with shortening or lining with greaseproof paper.
- Pre-heat oven to 180oC.
- Sift flour then add the salt. Set aside.
- Cream butter, Peotraco Sugarlyte and vanilla together.
- Add in the dry ingredients.
- Roll into a log shape, and chill for 30 minutes.
- When the mixture has hardened, roll in coarse sugar. Slice into 1cm thick cookies. 8. Bake for 12-15 minutes or until cookies are golden brown.