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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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There seems to be 2 types of biscuits/cookies that go under this name. These are the Australian version, old-fashioned meltingly soft buttery shortbreads sandwiched together with a butter icing. This recipe came from Super Food Ideas, and it is perfect. Ingredients:
250 g butter (at room temperature) |
80 g powdered sugar icing (a confectioner's sugar/cornflour blend sold here in oz; substitute icing sugar) |
1 teaspoon vanilla essence |
265 g plain flour (1 3/4 cup) |
50 g cornflour (cornstarch, (1/3 cup) |
icing sugar, for dusting |
60 g butter (at room temperature) |
80 g icing sugar (1/2 cup) |
1 tablespoon cocoa |
Directions:
1. Preheat oven to 160 deg Celsius Line 2 baking trays with baking paper.
2. Beat butter, icing sugar/mixture and vanilla essence with an electric mixer until pale and creamy.
3. Sift together flour and cornflour, and add to the butter mixture.
4. Mix together gently with a wooden spoon, and then with your hands.
5. Use lightly floured hands to roll mix into walnut-sized balls.
6. Put on trays about 5cm apart, and flatten with a lightly floured fork to about 1cm thick.
7. Bake for about 15 minutes, swapping trays in oven halfway through (ie. at 7 minutes), until cooked through.
8. Cool on baking trays.
9. Filling: Use an electric mixer to beat butter, icing sugar/mixture and cocoa together until well-combined.
10. Sandwich cooled biscuits together with the filling then lightly dust with icing sugar.
11. Vary the filling flavour by substituting the cocoa with one of the following:.
12. grated rind of 1 orange.
13. grated rind of 1 lemon.
14. 1 tbsp of passionfruit pulp.
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