Ingredients
- 185 g butter (unsalted) (room temperature)
- 90 g icing sugar
- 25 g custard powder
- 225 g plain white flour
- 1 tsp vanilla extract
- 125 g unsalted butter (softened) (filling)
- 250 g icing sugar (sifted) (filling)
- 2 tbsp milk (whole) (filling)
- 1 tsp vanilla bean paste (filling)
Directions
- Preheat the oven to 170°C, 150°C Fan, Gas Mark 4 and line two baking sheets with baking parchment.
- Beat the butter and icing sugar together until they are very soft and creamy.
- Add the vanilla and sift in the flour and custard powder, mix together until you have a soft dough.
- Roll the dough into walnut sized balls, You should get 30. If it helps, weigh them. They should be 20g each.
- You will need to bake them in batches, as they will spread a little. Place 9 on each tray, well spaced a press them with the tines of a fork.
- Bake in your preheated oven for 15 minutes. Allow to cool for 5 minutes on the tray and then transfer to a wire rack to cool completely.
- To make the icing beat together all the ingredients until light and smooth. If you can, use an electric mixer and beat for 5 minutes.
- When the biscuits are cool you can fill them. Using a piping bag pipe a small amount of icing on 15 biscuits and then use the remaining 15 to make sandwiches.