Total Time
30mins
Prep 15 mins
Cook 15 mins

There seems to be 2 types of biscuits/cookies that go under this name. These are the Australian version, old-fashioned meltingly soft buttery shortbreads sandwiched together with a butter icing. This recipe came from Super Food Ideas, and it is perfect.

Ingredients Nutrition

  • 250 g butter (at room temperature)
  • 80 g powdered sugar icing (a confectioner's sugar/cornflour blend sold here in Oz; substitute icing sugar)
  • 1 teaspoon vanilla essence
  • 265 g plain flour (1 3/4 cup)
  • 50 g cornflour (cornstarch, (1/3 cup)
  • icing sugar, for dusting
  • FILLING

  • 60 g butter (at room temperature)
  • 80 g icing sugar (1/2 cup)
  • 1 tablespoon cocoa

Directions

  1. Preheat oven to 160 deg Celsius Line 2 baking trays with baking paper.
  2. Beat butter, icing sugar/mixture and vanilla essence with an electric mixer until pale and creamy.
  3. Sift together flour and cornflour, and add to the butter mixture.
  4. Mix together gently with a wooden spoon, and then with your hands.
  5. Use lightly floured hands to roll mix into walnut-sized balls.
  6. Put on trays about 5cm apart, and flatten with a lightly floured fork to about 1cm thick.
  7. Bake for about 15 minutes, swapping trays in oven halfway through (ie. at 7 minutes), until cooked through.
  8. Cool on baking trays.
  9. Filling: Use an electric mixer to beat butter, icing sugar/mixture and cocoa together until well-combined.
  10. Sandwich cooled biscuits together with the filling then lightly dust with icing sugar.
  11. Vary the filling flavour by substituting the cocoa with one of the following:.
  12. grated rind of 1 orange.
  13. grated rind of 1 lemon.
  14. 1 tbsp of passionfruit pulp.
Most Helpful

5 5

Thank you Catxx for this buttery melt in the mouth recipe. It was so easy to make. I actually made these biscuits using Gluten Free flour and they worked out this fine. I really do think that this recipe is worth a five in the baking category. Thanks again.

5 5

i loved these!! i made them for my mum for Mothers day...and she ate the whole lot. i used lemon rind in the icing in place of the cocoa to give it a more "zesty" flavour and to cut through the sweetness. Thank you for sharing this lovely recipe