250g unsalted butter
1/2 cup (60g) icing sugar
1 1/2 cups plain flour
1/4 cup cornflour
2 tsp vanilla essence
1 tbsp water
Icing sugar, for dusting
1 cup (120g) icing sugar
1 tbsp milk
1/4 cup raspberry jam
- Preheat oven to 180C. Line two large trays with baking paper.
- In a stand mixer or using hand-held beaters, beat butter and sugar until very pale and creamy. Sift together flour and cornflour, then add to butter mixture and beat on low until just combined. Add vanilla and water and beat on high for 1 minute until the mixture is very soft. Add a teaspoon more water if required. Scoop mixture into a piping bag fitted with a large open star nozzle. Pipe 20 swirls, 6cm in diameter, onto the prepared trays, allowing some space between. Bake for 12 minutes until just starting to brown. Allow to cool on the tray.
- To make filling, beat together butter and icing sugar until smooth. Add milk and continue beating until very soft. Spoon into a piping bag with a small closed star nozzle.
- Turn cooled biscuits over. Spread half the biscuits with 1 teaspoon of jam each. Pipe a layer of cream icing on the other half. Sandwich together. Dust the tops with a little icing sugar.
Store in an airtight container for 2-3 days.
If you intend to eat them right away, you could use whipped cream in the filling instead of the cream icing.
Credits: Best Recipe