Recipe by catxx
There seems to be 2 types of biscuits/cookies that go under this name. These are the Australian version, old-fashioned meltingly soft buttery shortbreads sandwiched together with a butter icing. This recipe came from Super Food Ideas, and it is perfect.
Top Review by Chrissyo
Thank you Catxx for this buttery melt in the mouth recipe. It was so easy to make. I actually made these biscuits using Gluten Free flour and they worked out this fine. I really do think that this recipe is worth a five in the baking category. Thanks again.
- 250 g butter (at room temperature)
- 80 g powdered sugar icing (a confectioner's sugar/cornflour blend sold here in Oz; substitute icing sugar)
- 1 teaspoon vanilla essence
- 265 g plain flour (1 3/4 cup)
- 50 g cornflour (cornstarch, (1/3 cup)
- icing sugar, for dusting
- 60 g butter (at room temperature)
- 80 g icing sugar (1/2 cup)
- 1 tablespoon cocoa
Directions See How It's Made
- Preheat oven to 160 deg Celsius Line 2 baking trays with baking paper.
- Beat butter, icing sugar/mixture and vanilla essence with an electric mixer until pale and creamy.
- Sift together flour and cornflour, and add to the butter mixture.
- Mix together gently with a wooden spoon, and then with your hands.
- Use lightly floured hands to roll mix into walnut-sized balls.
- Put on trays about 5cm apart, and flatten with a lightly floured fork to about 1cm thick.
- Bake for about 15 minutes, swapping trays in oven halfway through (ie. at 7 minutes), until cooked through.
- Cool on baking trays.
- Filling: Use an electric mixer to beat butter, icing sugar/mixture and cocoa together until well-combined.
- Sandwich cooled biscuits together with the filling then lightly dust with icing sugar.
- Vary the filling flavour by substituting the cocoa with one of the following:.
- grated rind of 1 orange.
- grated rind of 1 lemon.
- 1 tbsp of passionfruit pulp.