240g Gluten Free Cake and Biscuit Mix
1 cup icing sugar (gluten free)
½ tsp vanilla
125g softened butter
Rub butter into dry ingredients and vanilla to produce a soft dough.
Roll dough out about 3mm thick (flour the board with pikelet and waffle mix), and cut with a round or fluted cutter.
Bake at 180C for about 30 minutes or until golden brown.
Transfer to wire racks to cool.
Serve dusted with icing sugar.