250g Soft Butter 50g Icing sugar
250g Plain Flour 50g Corn Flour
1/2 tsp vanilla extract
These are amazingly easy to make. The only hard bit is the piping, but the beauty of the piping bag is that if you make a mistake you can scoop it up and throw the mixture into the piping bag and have another go.
The rosettes spread out a bit when they are baking so don't forget to leave some space for this. Instructions are below...
Heat the Oven to 190 C
Put the butter, flour, sugar, cornflour and vanilla into a food processor and mix until smooth.
Empty the mix into a piping bag (I managed to find a fab one that came with a stand to make this a little easier)
Pipe into rosettes or long fingers onto backing paper.
Bake for 13-15 mins in the oven until golden.
Wait until they are cooled before removing them from the baking paper.
These biscuits are incredibly crumbly, really buttery and very moorish..... You have been warned.
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