Ingredients:

• 85 g – plain flour
• 125 g – Butter
• 100 g – Corn flour
• 30 g – custard powder
• 110 g – caster Sugar
• 1/4 tsp – baking powder
• 1 – Egg
• Cream
• 60 g – Butter softened
• 120 g – iced Sugar
• 1/2 tsp – vanilla extract
• 2 tsp – Milk

Method:

1. Preheat the oven to 200 degree Celsius.
2. Grease two oven trays and line it with baking paper.
3. Beat butter, sugar and egg in a small bowl with electric mixer until It becomes light and fluffy.
4. Stir in sifted dry ingredients in two batches.
5. Spoon the mixture into a piping bag fitted with 1 cm fluted tube.
6. Pipe 3cm rosettes about 3cm apart on trays.
7. Make sure you leave enough space because the cookies spread when they get cooked.
8. Bake biscuits for about 10 minutes and cool them on a tray.
9. Meanwhile make the cream beat butter and extract it in a small electric bowl with electric mixer until it becomes white.
10. Gradually beat in the sifted iced sugar and milk in two batches.
11. Sandwich the biscuits with the cream in the middle.
12. Recipe Courtesy: Taste of Pearl City

Recipe courtesy of Ayeesha Riaz