Ingredients (makes 25 )

• Biscuits
• 190g butter, at room temperature
• 40g icing sugar, sifted, plus extra for dusting
• 1½ teaspoons vanilla bean paste
• 225g plain flour
• 35g cornflour
• Filling
• 45g butter, at room temperature
• 55g icing sugar, sifted
• 1½ teaspoons vanilla bean paste
• 1 tsp milk

Method

1. Preheat oven to 180°C/160°C fan-forced. Line trays with baking paper.
2. Beat butter, icing sugar and vanilla bean paste until pale and creamy. Add sifted flours, mixing until combined. Roll teaspoonfuls of mixture into small balls. Place on a prepared baking tray about 5cm apart and flatten with a fork. Bake for 12 minutes until cooked through, or lightly golden. Cool on trays.
3. To make the filling, beat butter, sugar, vanilla bean paste and milk in a small bowl until pale and creamy. Spread the base of a biscuit with filling, then join with another biscuit. Serve dusted with icing sugar.