- 1 cup plain flour
- 1/4 cup self raising flour
- 1/2 cup custard powder
- 175g unsalted butter, softened to room temperature.
- 1 teaspoon vanilla extract
- 1/2 cup icing sugar mixture
- 1 1/2 cups pure icing sugar
- 40g butter, softened to room temperature
- 2 teaspoons vanilla extract
- 1/2 teaspoon lemon juice
Put the flours and custard powder in a small bowl and mix thoroughly.
Put the butter, vanilla and icing sugar into a mixing bowl and using a mix master, beat (medium/high speed) for 3 minutes or until light and fluffy. Add the sifted flour mixture and beat on low speed until just combined. Increase speed to medium and mix until well combined and smooth.
Roll a rounded teaspoon of mixture into a ball and place onto prepared trays. OK, here's where I either get lazy or stay clean - your choice :) I use a small ice cream scoop
Lightly press down with a fork. Repeat with the remaining mixture.
Bake for 12 minutes on the centre shelf of the oven until lightly browned. Stand for 5 minutes before removing with a slide to a cooling rack. Allow biscuits to completely cool.
Make the filling. Beat the butter and icing sugar on medium speed for 3 minutes or until light and fluffy. Add vanilla and lemon juice, beat on slow speed until combined. Increase speed to medium for 2 minutes or until light and fluffy.
Sandwich biscuits together with the filling.
These are one of my family's favourites. They will keep for up to 5 days in an air tight container.