Heavenly Choir Biscuits
ready in 1 hr 45 min.
Pulse together the flour, cornflour, salt, icing sugar and butter in a food processor until it comes together to form a dough in the machine. Remove the dough, knead gently and form into a ball. Wrap in clingfilm and chill for 1 hour.
Preheat the oven to 180°C (160 fan) | 350°F | gas 4 and grease and line two baking trays.
Remove the dough from the fridge and roll out on a lightly floured surface to 1 cm thickness. Cut out shapes from the dough using an angel-shaped cookie cutter and pierce two holes in each one for the ribbons.
Arrange on the baking trays spaced apart then bake for 12-15 minutes until they just start to colour.
Remove from the oven and sprinkle immediately with the caster sugar. Allow them to cool on the sheets before transferring to a wire rack to cool completely.
Thread ribbon through the holes in each cookie, tying securely at the back.