These little melt in the mouth delights were made for our special guests but unfortunately we couldn't serve them so we enjoyed by ourselves.
Recipe adapted from the book The Australian Women's Weekly.
Plain flour-85 g
Custard powder-30 g
Caster sugar-110 g
Baking powder-1/4 tsp
Butter-60 g softened
Icing sugar-120 g
Vanilla extract-1/2 tsp
Preheat the oven to 200 degree celsius. Grease two oven trays and line with baking paper.
Beat butter, sugar and egg in a small bowl with electric mixer until light and fluffy. Stir in sifted dry ingredients in two batches. Spoon the mixture into a piping bag fitted with 1 cm flutted tube. Pipe 3cm rosettes about 3cm apart on trays. Make sure you leave enough space as the cookies spread when they are cooking. Bake biscuits for about 10 minutes. Cool on tray.
Meanwhile make the cream beat butter and extract in a small electric bowl with electric mixer until as white as possible; gradually beat in the sifted icing sugar and milk in two batches.
Sandwich the biscuits with the cream in the middle.
This recipe goes to the event Baking from the book. hosted by Veggie Platter started by Champa.