1 tsp vanilla essence
1/2 cup Chelsea Icing Sugar
1 1/2 cups flour
3/4 cup cornflour
50g butter, softened
3/4 cup Chelsea Icing Sugar
1 Tbsp Chelsea Maple Flavoured Syrup
Preheat the oven to 180°C. Line 2 baking trays with non-stick baking paper.
Beat butter, Icing sugar and vanilla with an electric mixer until creamy. Sift together the flour and cornflour, add to the creamed mixture and mix well. The mixture will resemble breadcrumbs.
Roll heaped teaspoonfuls into balls and place on a baking tray. Press down lightly with a fork. Note: the biscuits won't spread.
Bake for 12-15 minutes until the biscuits are firm and lightly golden, but not brown. When biscuits have cooled, join in pairs with generous spread of the filling. Store in an airtight container.
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