Ingredients

125 gram butter

1 teaspoon vanilla essence

2 tablespoon icing sugar

3/4 cup plain flour

1/4 cup cornflour

Filling

30 gram butter

1/2 teaspoon vanilla essence

1/2 cup icing sugar

1 teaspoon milk, approximately

Method

1.Beat butter, essence and sifted icing sugar in small bowl with electric mixer until light and fluffy. Stir in sifted flours.

2.Spoon mixture into piping bag fitted with a 1cm fluted tube. Pipe 3cm rosettes about 3cm apart onto lightly greased oven trays.

3.Bake in moderate oven about 10 minutes or until lightly browned, cool on trays.

4.Join cold biscuits with filling.

5.Beat butter, essence and sifted icing sugar in small bowl until light and fluffy. Beat in enough milk to make mixture spreadable.

Recipe can be made 2 days ahead. Store in airtight container.
Note

Woman's Weekly Food