Ingredients:
Unsalted butter-250 gm
Plain flour- 125 gm
Self raising flour-100 gm
Icing Sugar-80 gm
Corn flour-75 gm
Vanilla Butter Cream:
Unsalted Butter-80 gm
Icing Sugar-150 gm
Vanilla essence- 1 tsp
Method:
Preheat the oven to 160 degree celsius. Line 2 oven trays with baking paper.
Beat butter,essence and sugar in a bowl with electric mixer until light and fluffy, sift the dry ingredients little by little, the dough will be little bit wet.
Roll it out into small balls and place it on a baking tray and press it with a wet fork to make pattern on top . Bake it in the preheated oven for 12 to 15 minutes. Stand cookies in the sheet for 5 minutes in the sheet, transfer it to a wire rack and leave it to cool.
For the cream mix all the cream ingredients together to form a smooth cream . Spoon the cream into the cooled cookies and sanwich it with another cookie.
Unsalted butter-250 gm
Plain flour- 125 gm
Self raising flour-100 gm
Icing Sugar-80 gm
Corn flour-75 gm
Vanilla Butter Cream:
Unsalted Butter-80 gm
Icing Sugar-150 gm
Vanilla essence- 1 tsp
Method:
Preheat the oven to 160 degree celsius. Line 2 oven trays with baking paper.
Beat butter,essence and sugar in a bowl with electric mixer until light and fluffy, sift the dry ingredients little by little, the dough will be little bit wet.
Roll it out into small balls and place it on a baking tray and press it with a wet fork to make pattern on top . Bake it in the preheated oven for 12 to 15 minutes. Stand cookies in the sheet for 5 minutes in the sheet, transfer it to a wire rack and leave it to cool.
For the cream mix all the cream ingredients together to form a smooth cream . Spoon the cream into the cooled cookies and sanwich it with another cookie.
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