Ingredients
125g butter
softened
½ cup icing sugar
sifted
1 vanilla essence
1 cup plain flour
½ cup cornflour
30g butter
softened, for filling
½ cup icing sugar
sifted, for filling
1-2 tbsp lemon juice
for filling
3 raspberries
for filling
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 Electric mixer or beaters
- 1 Plastic film
- 1 Baking trays
- 1 Non-stick baking paper
- 1 Fork
- 1 Mixing bowl
Instructions
- Use an electric mixer or beaters to cream butter, icing sugar and vanilla essence.
- Sift together the flour and cornflour, add to butter mixture and mix on low speed until just combined and a soft dough forms.
- Place a piece of plastic film on a work bench, tip dough onto plastic film, wrap up and roll into a sausage about 2cm diameter.
- Refrigerate for at least 30 minutes.
- Preheat oven to 160C.
- Line two baking trays with non-stick baking paper.
- Remove dough from fridge and slice into about 30 rounds.
- Lightly flour hands and roll each round into a small ball.
- Place each ball onto the tray about 5cm apart.
- Dip a fork in flour and press each ball to 1 cm thick.
- Bake for 10-15 minutes or until just starting to colour.
- Cool on baking tray.
- To prepare filling, beat the butter, icing sugar and enough lemon juice to make a thick paste.
- To make raspberry filling, place half the filling in a separate bowl and stir through raspberries to make a beautiful pink colour.
- To assemble biscuits, spread the base of a biscuit with filling and then join with another biscuit.
- Repeat with remaining biscuits and filling.
Notes
Tip
The key to preventing the biscuits from melting is to increase the flour content and refrigerate the dough before rolling and baking.
Variation
You can make a simple lemon filling or a raspberry filling for a pink color.
Storage
Keeps in an airtight container for up to 5 days.
