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250 g butter spread at room temperature. I used Butro or use something similar like Woolies butter spread
125 ml icing sugar,
500 ml cake flour,
80 ml corn flour/maizena,
5 ml vanilla essence
Icing Filling:
1 cup icing sugar,
1/2 tsp almond essence,
75 g butter spread,
1 tsp honey
Preheat oven to 180 C grease a large baking tray
Beat butter spread well until pale, slowly add the other ingredients blending a putty like dough, fit a large star nozzle no. 846 nozzle into a piping bag and pipe rosettes the size of a R5 coin onto baking tray.
Bake for 10 to 12 mins. Let cool off before sandwiching them together
Icing Filling:
Beat all ingredients together sandwich with a matching biscuit. Store in air tight container.
If in a hurry, roll the dough to marble sized balls, press down lightly with a fork before baking.
Source and recipe credit: Granny Mouses House
Prepared, tried and tested by: Gail Haselsteiner
