Let’s make it
In a medium bowl, sift flour and corn flour. Set aside.
Beat butter and sugar with an electric mixer for 5 – 8 minutes, or until creamy and pale. Add vanilla and mix.
Add flour and cornstarch and beat until dough forms.
Roll the dough out between 2 pieces of oil/ baking paper to ¼ inch thick. Refrigerate for 30 minutes.
Line two cookie sheets with oil/ baking paper. Set aside.
Using a 2 inches round cookie cutter, cut as many rounds as possible from the dough. Place them on baking sheets.
Bake in 1800C for 10 – 12 minutes, or until light golden brown. Allow to cool.
Warm MILKMAID and add white chocolate, mix well until it melts. Add roasted coconut and allow to cool. Cut into small pieces and keep in between two cookies press.