About this recipe:These little biscuits always puff up nicely and look beautiful. Add the food colouring of your choice depending on who you're making them for!
Makes: 30 cookies
225g butter, softened
80ml whipping cream
225g plain flour, sifted
caster sugar for decoration
For the filling
50g butter, softened
80g icing sugar
1 egg yolk
1 teaspoon vanilla extract
2 drops food colouring
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Method Prep:20min › Cook:7min › Ready in:27min
For the cookies: Combine the butter, cream and sifted flour. Mix well and chill for at least 1 hour.
Preheat oven to 190 C / Gas 5.
On a floured board, roll out 1/3 of the dough to 1/2 cm thick. Cut with a round biscuit cutter. Transfer rounds to greaseproof paper heavily covered with caster sugar. Turn rounds so that both sides are coated with sugar. Place rounds on ungreased baking trays and prick each round with a fork about 4 times. Repeat with remaining dough.
Bake for 7 to 9 minutes. Let biscuits cool then sandwich together with the filling (see below for prep method).
To make filling: Blend 50g of butter, 80g icing sugar, an egg yolk and vanilla extract together. Tint with food colouring, if desired. You may double the filling for a nicer looking cookie.