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Vanilla Short Bread Cookies

Rating

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.