This is a classic teatime treat. Very easy and quick to make, they do justice to their name.
When I was younger, I used to love making biscuits. I had several recipes and would make batch after batch every weekend. Nowadays the thought of rolling small portions of dough really discourages me. I love biscuits and I had to find a way of making the process less ‘painful’. It was when I discovered that this recipe is pipeable! And, of course, I used a disposable piping bag 🙂
(simplified from Mary-Anne Boerman’s blog)
250g unsalted butter, softened
60g icing sugar, sifted
½ teaspoon vanilla extract
250g plain flour, sifted
Line two baking trays with parchment paper.
Cream butter and sugar together until light and fluffy. Mix in the vanilla extract. Add flour and cornflour and mix just until combined.
Spoon the dough into a piping bag fitted with a large star nozzle (I used Winton’s 6B) and pipe the biscuits onto the baking trays. Place the trays in the freezer for about 20 minutes.
Meanwhile preheat oven to 180°C.
Bake the biscuits for 12 minutes or until pale golden. Leave for a few minutes on the baking sheet to set slightly before transferring to a wire rack to cool.
NOTE: You can serve them as they are or: sprinkle them with a little icing sugar; or sandwich them with clotted cream and jam; or dip them in melted chocolate. These are only a few ideas, tell me if you have others 😉