Vanilla Shortbread Sandwich Cookies

TAYLOR Vanilla Shortbread Creams
Preparation:
15 mins + chilling
Servers:
36
Cooking:
12 mins
Difficulty:
Medium

Ingredients

  • BISCUITS
  • 250g unsalted butter
  • 150g confectioners' sugar
  • 1 teaspoon Taylor & Colledge Vanilla Bean Paste
  • 1/4 teaspoon salt
  • 300g all-purpose flour
  • FILLING
  • 60g butter
  • 200g icing sugar
  • 1 teaspoon Taylor & Colledge Vanilla Bean Paste
  • 2-4 teaspoons milk
  • 1/4 teaspoon salt

Method

Step 1
Beat butter, sugar, vanilla, and salt until smooth. With mixer on low speed, add flour and mix just until a dough forms.
Step 2
On a piece of baking paper, form dough into two rectangular logs, approx. 30cm long. Wrap logs in baking paper, and freeze until firm.
Step 3
Preheat oven to 165C. Remove dough from freezer.
Step 4
With a sharp knife, cut dough into 3mm thick slices, and place on a tray lined with baking paper. Allow room for spreading.
Step 5
Bake for 10-12 minutes, until edges are golden brown. Cool on a wire rack.
Step 6
Combine extra butter with icing sugar, extra vanilla and salt. Beat on high and gradually add 2 teaspoons milk – continue to beat until light and fluffy.
Step 7
Pipe a line of filling onto half of the cooled shortbread biscuits, sandwich together with the remaining biscuits.