Vanilla Short Bread Cookies
30 Minutes
Preparation Time
30 Minutes
Cooling Time
15
Serving
You will need
- cups Flour 1½
- Corn flour 2 tbsp
- butter, softened 10½ tbsp
- Icing sugar, sifted 1/3 cup
- Vanilla 1 tsp
- Filling:
- MILKMAID 90ml
- White chocolate 110g
- Roasted coconut 40g
Let’s make it
Step 1
In a medium bowl, sift flour and corn flour. Set aside.
Step 2
Beat butter and sugar with an electric mixer for 5 – 8 minutes, or until creamy and pale. Add vanilla and mix.
Step 3
Add flour and cornstarch and beat until dough forms.
Step 4
Roll the dough out between 2 pieces of oil/ baking paper to ¼ inch thick. Refrigerate for 30 minutes.
Step 5
Line two cookie sheets with oil/ baking paper. Set aside.
Step 6
Using a 2 inches round cookie cutter, cut as many rounds as possible from the dough. Place them on baking sheets.
Step 7
Bake in 1800C for 10 – 12 minutes, or until light golden brown. Allow to cool.
Filling:
Step 8
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.
