They simply melt in your mouth - just serve with a cup of tea or coffee for that perfect moment.
1 cup (150g)White Wings Plain Flour
½ tspAunty Mary's Baking Powder
⅔ cup (110g)Pure icing sugar, sifted
1 cup (150g)White Wings Corn Flour
½ tspVanilla extract
¾ cup (120g)Pure icing sugar for Buttercream
Preheat oven to 160ºC. Line 2 baking trays with non-stick baking paper.
Using an electric mixer, beat butter and sifted icing sugar until light and creamy.
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.
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.
To make butter cream: using an electric mixer, beat all ingredients together until light and creamy.