- Cooking Time: 15
- Servings: 22
- Preparation Time: 30
- 5 3/4 ozs butter
- 1/3 cup confectioners sugar
- 1 teaspoon vanilla essence
- 1/3 cup of cornstarch
- 1 cup all purpose flour.
- 1 2/3 butter
- 1/2 cup confectioners sugar sifted
- 2 teaspoons milk
- 1/3 cup raspberry jam, optional
Using electric beaters beat the butter, sugar and vanilla in a small mixing bowl until light and creamy and the sugar has almost dissolved. Rub a little mixture between your thumb and forefinger. It should be only faintly gritty, if not beat a little longer. Shift the flours into the butter mixture with a flat-bladed knife.
Roll heaped teaspoonfuls of the mixture and place on prepared trays allowing room for spreading.
Flatten each ball slightly with the back of a fork. Bake for 15 minutes, or until lightly golden and crisp. transfer biscuits to a wire rack to cool.
TO MAKE FILLING
Beat the butter with electric beater until creamy. Gradually add sugar alternatly with milk. Continue beating until mixture is white and fluffy.
Sandwich the biscuits together with a little filling and jam if you like and dust with confectioners sugar.
These biscuits will keep for up to 2 days stored in an airtight container.