Quick and easy to make and
- 250g butter, cubed
- 55g (1/3 cup) icing sugar, sifted
- 1 tsp vanilla essence
- 260g (1 3/4 cups) plain flour
- 50g (1/3 cup) cornflour
Filling
- 60g butter, at room temperature
- 1 tsp vanilla essence
- 1 orange, rind finely grated
- 110g (2/3 cup) icing sugar, sifted
Preheat oven to 160°C. Line a baking tray with non-stick baking paper.
Beat butter, icing sugar and vanilla essence in a medium bowl with electric beaters until pale and creamy. Sift together the flour and cornflour, add to the butter mixture and mix with the beaters on the lowest possible speed until just combined and a soft dough forms. Lightly flour hands then roll the mixture into small balls. Place on the prepared baking tray about 5cm apart. Use a fork that has been dipped in flour to flatten each ball to about 3cm in diameter and 1 cm thick. Or pipe out into rounds, as i did.
Bake in preheated oven for 15 minutes or until cooked through. Cool on baking tray. Repeat with the remaining mixture.
To make the filling, beat the butter, vanilla essence and orange rind in a small bowl with electric beaters until pale and creamy. Add the icing sugar and beat until combined. Refrigerate until required.
To assemble biscuits, spread the base of a biscuit with filling and then join with another biscuit. Repeat with remaining biscuits and filling. Store in an airtight container for up to 5 days.
