1. Preheat your oven to 180°C (350°F) and lightly grease a large baking tray.
2. In a large bowl, beat 250 g butter spread until pale and fluffy.
3. Slowly add 125 ml icing sugar, mixing until smooth.
4. Sift in 500 ml cake flour and 80 ml Cornflour, stirring until a soft, putty-like dough forms. Blend in 5 ml vanilla essence.
5. Fit a large star nozzle (like an 846) to a piping bag.
6. Pipe 1-inch (2.5 cm) rosettes onto your prepared tray.
7. Bake for 10–12 minutes, just until the edges begin to turn golden.
8. Don’t overbake as they should stay pale. Let them cool completely.

Filling

1. Beat 75 g butter spread, 1 cup icing sugar, 1/2 tsp almond essence, and 1 tsp honey until creamy.
2. Sandwich two matching biscuits together with the filling.
3. Store in an airtight tin.

(Tip: If short on time, roll small marble-sized balls of dough and press lightly with a fork before baking.)