Prep 10 mins
Cook 15 mins
recipe from fooddownunder.com
- 8 ounces butter
- 5 tablespoons powdered sugar
- 5 tablespoons cornstarch
- 1 3⁄4 cups flour
- 1 teaspoon vanilla
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 1 pinch salt
- 1 -2 tablespoon boiling water
- 1⁄3 cup butter, softened
- Beat the butter until light and creamy. Add the powdered sugar and beat until combined. Add the cornstarch, plain flour and vanilla, and mix at slow speed until just blended together. For firmer biscuits, add extra flour at this stage.
- Lightly butter and flour a baking tray and preheat the oven to 325°F
- Make a ball from a level dessert spoon of the mixture and place on the tray, allowing room for the biscuits to spread. Repeat with remaining mixture.
- Dip a fork into some flour, knocking off any excess and make an imprint with the tines, flattening the biscuits a little.
- 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 cake rack.
- To make icing:.
- Beat the butter with a wooden spoon. Add the powdered sugar and beat until the sugar is almost absorbed with 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 powdered sugar if necessary.
- To finish the biscuits, join 2 biscuits together with a tsp of icing spread with a knife. Return to a cooling rack until the icing is completely set before removing to an airtight container.
These cookies are very very good, but very fragile to handle. I've never made cookies w/o adding egg and so I was a bit hesitant about these ingredients, but curious. They came together nicely and baked up perfectly in 17 minutes at 325. I chose not to sandwich these cookies together with icing between b/c of the delicacy of the cookie. I"m sure it's from the cornstarch that these cookies are so light and airy. Not too sweet either as I thought they would be. I was unsure if I'd need the icing, but it does add just the right amount of sweet. Made for AU Recipeswap!~