- 125g butter
- 1 tsp vanilla extract
- 2 tbsp icing sugar
- 112g plain flour
- 37g cornflour
- 30g butter
- 12 tsp vanilla extract
- 80g icing sugar
- 1 tsp milk
- Beat butter, vanilla extract and sifted icing sugar in a small bowl with an electric mixer until light and fluffy. Stir in sifted flours.
- Spoon mixture into a piping bag fitted with a 1cm fluted tube. Pipe 3cm rosettes about 3cm apart onto a lightly greased baking sheet.
- Bake in a moderate to hot oven for about 20 minutes or until lightly browned. Cool on trays.
- Make the filling by beating together butter, extract and sifted icing sugar until light and fluffy. Beat in enough milk to make the mixture spreadable. Join cold biscuits together with filling.
Biscuits can be kept for up to 2 days stored in and airtight container. Unfilled biscuits suitable for freezing.