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1/2 lb Low-salt butter
5 tb Icing sugar sifted
5 tb Cornflour; sifted
1 1/4 To 1 3/4 cups plain flour; s
-ifted
1 ts vanilla extract
Icing:
30 butter; softened
1 1/2 To 2 cups icing sugar; sifte
-d
1 To 2 tablespoons boiling; wa
-ter
1 ts vanilla extract
A pinch of salt
Recipe by: AUSTRALIAN VOGUE
Beat the butter until light and creamy. Add the icing sugar and beat
until combined. Add the cornflour, plain flour and vanilla, and mix at
slow speed until just amalgamated. For firmer biscuits, add extra flour at
this stage. Lightly butter and flour a baking tray and preheat the oven to
160'C.
Make a ball from a level dessertspoon of the mixture and place on the
tray, allowing room for the biscuits to spread. Repeat with the remaining
mixture. Dip a fork into some flour, knocking off any excess and make an
imprint with the tines, flattening the biscuits a little. (Alternatively,
the biscuits can be make by spooning the mixture directly onto the tray.)
Place the tray on the centre shelf of the oven and bake slowly until the
biscuits are just coloured, 10 to 15 minutes. Remove from the oven with a
spatula and place the biscuits on a cake rack.
To make the icing: beat the butter with a wooden spoon.
Add the icing sugar and beat until the sugar is almost absorbed into the
butter. Add the vanilla and salt and with the addition of a little boiling
water, bring to a thick and creamy consistency, balancing with a little
more icing sugar if necessary.
To Finish the biscuits: join two biscuits together with a teaspoon of
icing spread with a knife. Return to a cooling rack until the icing is
completely set before removing to an airtight container. Sue
Fairlie-Cuninghome., Bon Appetit - Exec.Chef Magnus Johansson
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