Prep Time:15 Mins
Cook Time:12-15 mins
- ¼ CUP ICING SUGAR
- 175GR BUTTER
- 1 TEASPOON EQUAGOLD PURE VANILLA EXTRACT
- 1 CUP FLOUR
- ¼ CUP CORNFLOUR
- ORANGE & WHISKY ICING FILLING
- 50GR SOFT BUTTER
- 1 CUP ICING SUGAR
- 1 TEASPOON ORANGE JUICE
- 2 TEASPOONS FINELY GRATED ORANGE ZEST
- 2 TEASPOONS SCOTTISH WHISKY
Set the oven to 180C. Whisk the icing sugar, butter and vanilla with an electric beater till light and creamy. Sift in the flour & cornflour and mix gently. Put the mix into a piping bag or spoon 2 dollar coin size rounds onto a tray with baking paper. Cook for 10 – 12 minutes, they should be firm and lightly golden. Allow to cool on a wire cake rack.
FOR THE FILLINGPut all the ingredients in a bowl and whisk with an electric beater till creamy and light in texture. Pipe or spoon the filling onto half the biscuits then sandwich them together. Now sit back, turn on the rugby and enjoy these with a cup of tea or a wee dram! Recipe used with the permission of Geoff Scott, well known NZ Chef/consultant Chef, and former owner of Vinnies Restaurant. Thanks Geoff.