125g Clover Mooi River Salted Butter
200ml castor sugar
5ml vanilla essence
500ml self-raising flour
200ml Clover Full Cream fresh milk
Place 24 paper cookie cases on a baking sheet or in muffin tins. Cream butter and sugar until smooth and creamy. Add essence and eggs, beating well after each addition. Fold in sifted flour and salt alternately with milk. Spoon into paper cases until three-quarters full. Bake in a preheated oven at 200°C for 12-15 minutes. Allow to cool completely and decorate with one of the icings below.