Ingredients
Method
1.Preheat oven to 160°C (140°C fan-forced). Grease oven trays.
2.Beat butter, vanilla and â…“ cup sifted icing sugar in a small bowl with electric mixer until light and fluffy. Add milk; beat until combined.
3.Add sifted flour and cornflour; beat on low speed until combined.
4.Refrigerate biscuit dough about 10 minutes or until firm enough to roll. Roll into a 30cm log; wrap in plastic. Refrigerate dough 1 hour.
5.Cut dough into 4mm slices. Place slices on trays 3cm apart.
6.Bake biscuits about 10 minutes or until just golden. Stand biscuits on trays 5 minutes; transfer to wire racks to cool slightly. While still warm, dust biscuits liberally with remaining sifted icing sugar. Cool completely on wire racks.
If vanilla bean paste is hard to find, you can use 3 teaspoons vanilla extract instead.
Note
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