Cooking with Tallyrand

This recipe is has been a stock standard favourite of mine since being given it by a friend in the USA in the 80's. 

It is easy to remember and produce and can be kept in the freezer for those special times when store bought biscuits just wont cut the mustard, as they say 

Wonderful for when kids are around, or easy for them to make during the holidays

1. pre-heat to 200°C
2. cream the butter and sugar together
3. beat in the egg and vanilla
4. gradually add the sifted flour and baking powder to form a firm dough
5. shape into rolls of approx. 5-7 cm in diameter
6. wrap in cling film or greaseproof paper and place in fridge until good and firm
7. cut into thin slices
8. place onto a greased tray leaving room for biscuits to spread
9. bake at 200°C for approx 8-10 minutes until golden brown

• these make a great stand by item in the freezer, instant fresh biscuits when someone pops over for tea. Or used as cookie dough for ice cream or if your so inclined eaten raw (sounds weird but is a great comfort food)
• rolls can be refrigerated for one week, or frozen for several months
• other ingredients could be added to taste, including chocolate chips, nuts, currants, different essences or food colouring etc