These biscuits are SHORT.
There isn't too much jargon in baking, but 'short' comes up quite a bit. 'Short' means a high butter to flour ratio. When you read short you understand rich, buttery and crumbly, i.e. delicious melt in the mouth biscuits.
Today we are going old school, forgetting about fancy macarons and patisserie and the like and baking what our Grannies made for teatime. To maintain the very effective swirl, I used a star nozzle and made sure the dough was very cold before it went into the oven to maintain its shape. Skip the fridge and you will end up with a baking tray full of melty disfigured biscuits.
Makes about 16 sandwiched biscuits
For the biscuits
250g butter, softened
60g icing sugar, sifted
1/2 tsp vanilla
250g plain flour, sifted
60g cornflour, sifted
For the buttercream icing
200g icing sugar
75g butter, softened
1. Beat the butter and icing sugar together until pale and very smooth. Add the vanilla and beat briefly.
2. Sift in the flour and cornflour and beat well until the mixture is well combined.
3. Fill a piping bag with a star nozzle with the mixture. Pop the piping bag in the fridge for 30 minutes.
4. Pipe 5cm diameter swirls onto sheets of greaseproof paper, well spaced apart. Place the baking trays into the fridge for at least an hour, The longer the better.
5. Preheat the oven to 180oC.
6. Bake for 12-15 minutes until just lightly golden.
7, For the icing, beat the butter and icing sugar in a bowl until creamy. Add a dash of milk and the vanilla and beat again. Add food colouring if desired.
8. Sandwich the biscuits together and leave to set in the fridge.