1. Cream butter and sugar until light and fluffy. 2. Add eggs and vanilla essence to creamed mixture, beat a little longer (2 minutes or so). 3. Sift dry ingredients, add to mix and make dough. 4. Roll and cut small identical sized biscuits, or roll small even-size balls and flatten slightly with hand or use a biscuit-press (which is what I use for these). 5. Bake at 170°C or 325°F until slightly golden at edges - or lift up the biscuit, if it is light brown under it's done. 6. Cool on rack. 7. Once cold sandwich together with 'Icing' and sprinkle with castor sugar. 8. Icing: Cream together with mixer. 9. Note: Castor sugar is finer than granulated sugar (in the US look for superfine sugar). ---------------------------------------------------------------------------
Nutrition
Ingredients
