Melting Moments
Ingredients
- 200g butter, softened
- ¾ cup (120g) pure icing sugar, plus extra for dusting
- 1 cup (150g) White Wings plain flour
- 1 cup (150g) White Wings cornflour
- ½ teaspoon Aunty Mary or Excelsior baking powder
- butter cream
- 75g butter, softened
- 2/3 cup (110g) pure icing sugar, sifted
- ½ teaspoon vanilla extract
Method
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Preheat oven to 160ºC. Line 2 baking trays with non-stick baking paper. |
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Using an electric mixer, beat butter and sifted icing sugar until light and creamy. |
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Sift flour, cornflour and baking powder together. Stir into creamed mixture. Roll tablespoonfuls of dough into balls and place on prepared trays about 3cm apart. Press each biscuit lightly with a floured fork. |
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Bake 15 -20 minutes or until firm. Cool on wire rack, then sandwich together with butter cream or raspberry jam. Dust with a little icing sugar. |
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To make butter cream: using an electric mixer, beat all ingredients together until light and creamy. |
35 minutes
15 minutes
16
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