These light, crumbly little biscuits literally do melt in your mouth and are absolutely divine.


  • for the biscuits:
  • 175 g self-raising flour
  • 125 g corn flour
  • 50 g icing sugar
  • 225 g butter (cut into pieces)
  • 1 tsp vanilla essence
  • for the vanilla butter icing:
  • 50 g butter (softened)
  • 125 g icing sugar (plus extra to dust)
  • 1/2 tsp vanilla essence


  • Preheat the oven to 160°C (325°F/Gas 3). Place the self-raising flour, corn flour and icing sugar in a food processor and whiz for a second.
  • Add the butter and vanilla essence and mix until it comes together.
  • Roll the mixture into small balls the size of a large marble, and place on a baking tray (no need to line) with a little space in between them.
  • Dip a fork in cold water and press down on each one to flatten slightly and score.
  • Bake for 10–15 minutes until still very pale in colour but slightly firm.
  • Remove carefully from the tray and allow to cool on a wire rack.
  • Meanwhile, make the butter icing (I usually make this in the food processor bowl in which I have just mixed the biscuit dough).
  • Mix all the ingredients until they come together.
  • Keep at room temperature to remain soft.
  • When the biscuits have cooled, place a butter knife in a cup of boiling water and use the warm, damp knife to spread the icing on one half (take care not to break the biscuits).
  • Sandwich with another half.
  • Dust with icing sugar.
  • Rachel's handy tip:
  • If you do not have a food processor, just rub the butter and vanilla into the dry ingredients in a bowl, then work with your hands until it comes together.
  • Variation:
  • Make single biscuits and brush with approximately 75g (3oz) melted chocolate.
  • Top with small pieces of chopped crystallised ginger.

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