I stumbled upon this amazing blog called souvlakiforthesoul and immediately found these beauties. Aunt Gig, I am coming over this weekend and we are making these! Hope that’s alright with you!
(recipe adapted from here)
Makes about 30
- 250 grams of softened butter cut into cubes
- 50 grams of sifted icing sugar
- a good “splash” of vanilla extract
- 250 grams of plain flour
- 50 grams of corn flour
- 50 grams of softened butter
- 150 grams of pure icing sugar
- the zest of half a lime
- juice of half a lime
- Preheat your oven to 180 deg C. Line your baking trays with non stick baking paper.
- Beat the butter, icing sugar and vanilla in a mixer until very pale and creamy. This should take about 5 minutes. Scrape down the sides of the bowl about halfway through to ensure everything is mixed well.
- Sift the flour and cornflour and and add it to the butter mixture, ensuring the flour is well incorporated. I did this with a baking spatula. You may choose to do it in your mixer but be sure to use a low speed! The dough will be soft but it should not be sticky.
- With lightly floured hands pinch a little dough and form into small balls (a bit smaller than a golf ball). Place on the baking trays a few cms apart.
- Using a fork that has been dipped in flour lightly press the top of the ball to forma little disc…these should measure about 3cms in diameter and be no more than 1cm thick.
- Bake in the oven for approximately 12 mins…they should be cooked through. Cool on the baking tray and repeat with the remaining dough.
- Make the butter cream by beating all the ingredients until you have a pale and creamy consistency (this should take about 5-7 minutes)
- Assemble the biscuits by dolloping a teaspoon of buttercream in the centre of each biscuit and sandwiching another on top. Dust with icing sugar lightly (optional)
- These can be stored in an air tight container for up to 5 days.