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.
- Make single biscuits and brush with approximately 75g (3oz) melted chocolate.
- Top with small pieces of chopped crystallised ginger.
More by Rachel Allen:
- Steak and watercress bearnaise
- Ivan's chinese crispy mackerel pancakes
- Smocked haddock and cockle soup