Biscuits

1. Preheat your oven to 350⁰F (180⁰C). Line a baking tray with parchment paper.
2. In a bowl, beat the 250g softened butter until creamy and pale. It should look fluffy, not greasy.
3. Sift in the ±2 cups Self-Rising flour, 1/2 cup Cornflour, and 1/2 cup icing sugar.
4. Mix gently until it comes together into a soft dough. If it feels too sticky, add a small sprinkle of Self-Rising flour, a tbsp at a time.
5. Lightly flour your surface and roll the dough to about 1/4 inch thick.
6. Cut into shapes and place on the prepared tray, leaving a little space between them.
7. Bake at 350⁰F (180⁰C) for 10 to 15 minutes until the bottoms are just lightly golden. The tops should stay pale.
8. Let them cool completely on a rack before icing. They firm up as they cool, so don’t worry if they seem soft at first.

Buttercream Icing

1. Beat the 140g softened butter until smooth and creamy.
2. Add half of the 280g icing sugar and beat until combined.
3. Add the remaining icing sugar and 1 tbsp milk, then beat until smooth.
4. If it feels too thick, add the remaining 1 tbsp of milk slowly until you get a spreadable consistency.
5. Spread or pipe onto cooled biscuits, then top with fondant if you like.