Silky Cookie dough....

Mimi's Silky Cookie Dough

Makes 2 large logs

250gms butter, softened at room temperature for about 30 minutes (you can use margarine, but butter will be nicer)
2/3 cup icing sugar
2 teaspoons vanilla extract (vanilla essence is fine too, but the extract is more fragrant)
2 1/4 cups GF flour blend or 1 cup cornflour and 1 1/4 cups rice flour

Use a small bowl and an electric mixer to beat the butter until smooth.
Add the icing sugar and beat until light and creamy. Beat in the vanilla.
Put this in a larger bowl, and add the flour/s cutting them into the butter mixture with a metal spoon until the mixture comes together and combines. 

Add choc chips, sprinkles, nuts or dried fruit if you wish.

Dust your hands with more of the GF flour, or cornflour, or rice flour, and form the dough into two balls.

Wrap in cling wrap, and roll and shape into two logs.

Refrigerate for at least one hour.

Now, heat a sharp knife under hot running water, and slice off rounds.

(Alternatively, roll this dough into small balls, freeze on trays, tip into ziplock bags once frozen, and remove as required to bake. Bring to room temp and flatten slightly prior to baking. Bake until golden in a preheated oven. I actually prefer this method.)

Bake on a lined baking tray in a preheated 180C oven for 25 minutes.

Heavenly!

Note that the dough will keep in the fridge for up to 2 months or in the freezer for 6 months...if you can stop eating it that is! Cooked biscuits will keep in an airtight container for up to 2 weeks. They are a very crumbly texture though so keep a serviette close by to catch stray crumbs!