Ingredients
Biscuits
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250g unsalted butter, room temperature
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1 cup (150g) icing sugar
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1 tsp Queen Organic Vanilla Bean Paste
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1/4 tsp salt
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2 cups (300g) plain flour
Filling
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60g butter, room temperature
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1 1/3 cup (200g) icing sugar
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1 tsp Queen Organic Vanilla Bean Paste
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2-4 tsp milk
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1/4 tsp salt
Method - Biscuits
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1
Beat butter, sugar, vanilla, and salt until smooth. With mixer on low speed, add flour and mix just until a dough forms.
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2
On a piece of baking paper, form dough into two rectangular logs, approx. 30cm long. Wrap logs in baking paper, and freeze until firm.
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3
Preheat oven to 160°C (fan forced). Remove dough from freezer.
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4
With a sharp knife, cut dough into 3mm thick slices, and place on a tray lined with baking paper. Allow room for spreading.
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5
Bake for 10-12 minutes, until edges are golden brown. Cool on a wire rack.
Method - Filling
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1
Combine extra butter with icing sugar, extra vanilla and salt. Beat on high and gradually add 2 teaspoons milk – continue to beat until light and fluffy.
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2
Pipe a line of filling onto half of the cooled shortbread biscuits, sandwich together with the remaining biscuits.
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