Preheat oven to 200 C (400 F)
125 g margarine
200 ml/170 g sugar (castor sugar is better, but I never seem to have any when I want to make these)
5 ml vanilla essence
500 ml / 280g self raising flour
200 ml milk
Place 24 cookie cases in muffin tins
Cream margarine and sugar until smooth and creamy. Add essence and eggs, beating well after each addition. Fold in sifted flour and salt alternatively with the milk.
Spoon mixture into paper cases until 3/4 full. Bake for 12 -15 minutes.
Ice with your favourite icing.
This recipe is almost flop proof, I have accidentally made it with half the amount of flour and they were still delicious.