A lovely take on traditional short bread cookie and guaranteed to melt your hearts..
Ingredients
190g butter
40g (1/4 cup) icing sugar
2 tsp vanilla
210g (1 1/2 cup) regular flour
30g (1/4 cup) cornflour
Buttercream filling
75g butter
125g (3/4 cup) icing sugar
1 tsp vanilla
1-2 tsp milk
Method
- Cream butter, icing sugar and vanilla until pale*
- Fold in flour & corn flour until combined
- Portion dough into about 28 small balls (or use an ice cream/melon type scoop for uniformity)
- Flatten dough balls gently with a fork
- Bake on 160c for about 12 mins**. Allow cookies to cool completely
Buttercream filling
- Whisk butter, icing sugar, vanilla and milk until well combined
- Using a piping bag with star tip, pipe filling onto one side of the cookie and top gently with another cookie.
Notes
*Short bread is such a forgiving recipe: mixing all ingredients at the same time (combine method 1 & 2), on low speed is totally fine!
**If you like the cookie to finish with little browning, try baking at 140c for 35 mins. When ready, leave the oven door ajar for about 5-10 mins and then remove trays from the oven to cool
