125g butter/ margarine
½ cup castor sugar
2 egg yolks
10ml vanilla essence
1/3 cup custard powder
¾ cup cake flour
¾ cup self-raising flour
Vanilla Cream
40g butter/ margarine, softened
2/3 cup icing sugar, sifted
5ml vanilla essence
15ml milk
Method
Preheat oven to 180*C. and spray and cook baking sheets
Using an electric beater, beat butter and sugar until light and creamy.
Add egg yolks one at a time, beating thoroughly after each addition.
Add vanilla and beat until combined
Sift in flour and custard and fold in with a metal spoon until ingredients are just combined and the mixture almost smooth
Press mixture to form a soft dough
Roll one level teaspoon of mixture at a time into small balls. Arrange on baking sheet 5cm apart.
Flatten lightly with the base of a glass to a 2,5cm round
Bake for 12min or until lightly golden
Cool on a wire rack
To make vanilla cream
Beat butter and essence with a wooden spoon until smooth
Add sugar and milk gradually, stirring until combined and the mixture is smooth.
Spread icing over one biscuit and place another on top. Do so until all biscuits has been used.
