Simple, classic, buttery shortbread rounds sandwiched with a silky vanilla buttercream. The perfect treat for a quiet moment in the middle of a hectic day.

15 min
12 min



  1. 250g unsalted butter, room temperature
  2. 1 cup (150g) icing sugar
  3. 1 tsp Queen Organic Vanilla Bean Paste
  4. 1/4 tsp salt
  5. 2 cups (300g) plain flour


  1. 60g butter, room temperature
  2. 1 1/3 cup (200g) icing sugar
  3. 1 tsp Queen Organic Vanilla Bean Paste
  4. 2-4 tsp milk
  5. 1/4 tsp salt

Method - Biscuits

  1. Step 1

    Beat butter, sugar, vanilla, and salt until smooth. With mixer on low speed, add flour and mix just until a dough forms.

  2. Step 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.

  3. Step 3

    Preheat oven to 160°C (fan forced). Remove dough from freezer.

  4. Step 4

    With a sharp knife, cut dough into 3mm thick slices, and place on a tray lined with baking paper. Allow room for spreading.

  5. Step 5

    Bake for 10-12 minutes, until edges are golden brown. Cool on a wire rack.

Method - Filling

  1. Step 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.

  2. Step 2

    Pipe a line of filling onto half of the cooled shortbread biscuits, sandwich together with the remaining biscuits.

Comments & Reviews

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