It’s a nice simple recipe, a little twist on the basic melting moment to make it fun for the little ones. Strawberry and cream is a delicious flavour in the buttercream instead of using the usual lemon and rind. Even adding sprinkles or colouring of your choice to the cookie mix to make it stand out.
Ingredients (makes 25 )
- 250g Softened butter
- 80g Sifted icing sugar
- 225g Sifted plain flour
- 75g Cornflour
- 1tsp Vanilla essence
- Buttercream icing
- 60g Softened butter
- 1 cup Sifted icing sugar
- 1/2 tsp Strawberry & cream flavour
- 1/2 tsp Vanilla essence
- 1-2 tblsp Rainbow sprinkles
Method
- Preheat oven to 160° Beat the butter, sifted icing and vanilla essence until it is light and fluffy then stir in the sifted flours in two batches.
- Lightly flour your hands to roll mix into small balls. Place on baking paper covered tray about 3 cm apart and flatten cookies slightly with a fork. Bake for about 15 minutes or until a pale straw colour and cool on wire racks.
- For butter cream, beat butter and sifted icing sugar with electric mixer until it thickens, going white in colour, fluffy and thick. Add and beat in the flavours and sprinkles.
- Sandwich two biscuits together with a dollop of butter cream to serve. Refrigerate if desired before serving and storage to keep butter cream nice and firm.
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