Vanilla bean melting moments
Ingredients
- 190g butter, at room temperature
- ¼ cup (40g) icing sugar, sifted, plus extra for dusting
- 1½ teaspoons Taylor & Colledge Vanilla Extract
- 1½ cups (225g) plain flour
- ¼ cup (35g) cornflour
- FILLING
- 45g butter, at room temperature
- ⅓ cup (55g) icing sugar, sifted
- 1½ teaspoons Taylor & Colledge Vanilla Bean Paste
- 1 teaspoon milk
Method
- Step 1
- Preheat oven to 180°C/160°C fan-forced. Line trays with baking paper.
- Step 2
- Beat butter, icing sugar and Taylor & Colledge vanilla extract until pale and creamy.
- Step 3
- Add the sifted flours to the butter and mix until combined. Roll heaped teaspoonfuls of mixture into small balls and place on a prepared baking tray about 5cm apart. Flatten each cookie with a fork.
- Step 4
- Bake for 12 minutes until lightly golden and cooked through. Cool on trays.
- Step 5
- Using an electric mixer, beat butter, sugar, Taylor & Colledge vanilla bean paste and milk in a small bowl until pale and creamy.
- Step 6
- Spread the base of half the biscuits with a heaped teaspoon of filling, and sandwich with the remaining biscuits. Serve dusted with icing sugar.