Prep 40minBake 16-18minMakes about 18
These melt-in-the-mouth buttery biscuits, sandwiched with a creamy, sweet buttercream, are an all-time favourite. This version has the addition of orange zest in the filling, which adds a subtle citrus tang. They're the perfect accompaniment to a cuppa.
250g butter, cubed, softened
110g (⅔ cup) icing sugar
1½ teaspoons natural vanilla essence or extract
250g (1⅔ cups) plain flour
60g (½ cup) cornflour
Orange buttercream filling
60g butter, softened
1 orange, zest finely grated
125g (1 cup) icing sugar, sifted
- Preheat the oven to 160°C. Line 2 large baking trays with baking paper.
- Use an electric mixer on medium to beat the butter, icing sugar and vanilla until pale and creamy, scraping down the side of the bowl when necessary.
- Sift the flour and cornflour together over the butter mixture. Mix on low speed (or use your hands to mix) until just combined and a soft dough forms.
- Use lightly floured hands to roll heaped teaspoonfuls of the mixture into balls and place on the lined trays, about 5cm apart (you should have about 36 balls). Dip a fork in flour and use it to flatten the balls to about 1cm thick and 4cm in diameter.
- Bake in preheated oven for 16-18 minutes, swapping the trays after 8 minutes, or until the biscuits are a pale golden colour. Remove from the oven and cool on the trays.
- While the biscuits are cooling, make the orange buttercream filling. Put the butter and orange zest in a small mixing bowl and use an electric mixer to beat on medium speed until pale and creamy. Add the icing sugar and beat on low speed, scraping down the side of the bowl when necessary, until well combined and smooth.
- To join the biscuits, spread a little buttercream on the base of a cooled biscuit and sandwich with another biscuit. Repeat with the remaining biscuits and filling.
- These biscuits will keep in an airtight jar or container in a cool place (not the fridge) for up to 4 days.
Photography by Julie Renouf.