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1
Biscuits.
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2
Beat the butter until light and creamy.
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3
Add the powdered sugar and beat until combined.
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4
Add the cornstarch, plain flour and vanilla, and mix at slow speed until just blended together.
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5
For firmer biscuits, add extra flour at this stage.
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6
Lightly butter and flour a baking tray and preheat the oven to 325F
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7
Make a ball from a level dessert spoon of the mixture and place on the tray, allowing room for the biscuits to spread.
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8
Repeat with remaining mixture.
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9
Dip a fork into some flour, knocking off any excess and make an imprint with the tines, flattening the biscuits a little.
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10
Place the tray on the centre shelf of the oven and bake slowly until the biscuits are just coloured, 10 to 15 minutes.
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11
Remove from the oven with a spatula and place the biscuits on cake rack.
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12
To make icing:.
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13
Beat the butter with a wooden spoon.
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14
Add the powdered sugar and beat until the sugar is almost absorbed with the butter.
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15
Add the vanilla and salt and with the addition of a little boiling water, bring to a thick and creamy consistency, balancing with a little more powdered sugar if necessary.
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16
To finish the biscuits, join 2 biscuits together with a tsp of icing spread with a knife.
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17
Return to a cooling rack until the icing is completely set before removing to an airtight container.
