Post: Funeral Food

INGREDIENTS

• 1 cup flour
• 1/2 cup cornflour
• 1/4 teaspoon sea salt
• 2 teaspoons caraway seeds
• 180g unsalted butter, room temperature
• 1/2 cup icing sugar
• 1 teaspoon fresh rosemary, chopped finely
• extra cornflour for dusting biscuit stamp

METHOD

1. Mix together the flour, cornflour, salt and caraway seeds.
2. In a separate bowl cream together the butter, icing sugar and rosemary until smooth.
3. Add the flour mixture and beat until combined.
4. Refrigerate for 1 hour.
5. Line two baking trays with baking paper.
6. Roll dough mixture into balls.
7. Press into biscuit stamp lightly dusted with cornflour.
8. Place on prepared trays.
9. Continue until all mixture is used.
10. Place trays in refrigerator for 15 minutes.
11. Preheat oven to 150C / 300F
12. Bake for 20 minutes or until lightly browned.
13. Allow to cool briefly before placing on a wire rack to cool completely.

Enjoy

(This recipe is from Vicky Vladic, Invitation to a Funeral, 2011)

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