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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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These are one of my Mummys favourites. Perfect served with tea on a sunny afternoon or just whenever you can't resist Ingredients:
125 g butter |
1 teaspoon vanilla essence |
2 tablespoons icing sugar |
3/4 cup plain flour |
1/4 cup cornflour |
30 g butter |
1/2 teaspoon vanilla essence |
1/2 cup icing sugar |
1 teaspoon milk, approximately |
Directions:
1. beat butter, essence and sifted icing sugar in a small bowl with electric mixer until light and fluffy.
2. stir in sifted flours.
3. spoon mixture into piping bag fitted with a 1cm fluted tube.
4. pipe 3cm rosettes about 3cm apart onto lightly greased over trays.
5. bake in a moderate oven about 10 minutes or until lightly browned.
6. cool on trays.
7. join cold biscuits with filling.
8. FILLING:.
9. beat butter, essence and sifted icing sugar in small bowl until light and fluffy.
10. beat in enough milk to make mixture spreadable.
11. can be made 2 days ahead, store in an airtight container, do not microwave, can freeze unfilled biscuits.
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