Ingredients 250gms of butter, at room temperature
¾ cup (90gms) of pure icing sugar
1 teaspoon of vanilla extract
2 cups of plain flour
½ cups of cornflour
Using electric beaters combine the butter, icing sugar and vanilla in a bowl until the mixture is light and creamy. Mix the flour and cornflour and stir with a wooden spoon until well combined
Turn the dough out onto a lightly floured surface and gently knead until smooth.
Divide the dough in half, the roll out each portion to form a disc about 2cm thick. Wrap the discs in baking paper and refrigerate for 15 minutes
Preheat the oven to 160°C and line two baking trays with baking paper
Additional Notes 1: In the next step, the recipe recommends using a fluted 7 cm biscuit cutter, however, I found the fluted 7 cm biscuit cutter to produce biscuits that were too big and too thick for my personal preferences. I preferred using the smaller green fluted biscuit cutter.
You can get the circle fluted biscuit cutters from your local Coles Supermarket and you can get the square fluted biscuit cutters from Yen Huot Gift Shop (Footscray)
Roll the dough out between two sheets of baking paper until 5 mm thick. Using a round, fluted 7 cm biscuit cutter, cut 12-14 rounds from each piece of dough
Additional Notes 2: You may be wondering why in the picture of the baking tray I'm using foil instead of standard baking paper, well it turns out that I bought an industry-sized box of foil instead of the intended industrial-sized box of baking paper, and it turns out foil works just as well as baking paper in an emergency.
Place the biscuits on the baking trays and bake for 15-20 minutes, or until firm to the touch. Remove from oven and leave to cool on trays for 10 minutes, then transfer to wire rack. Store in an airtight container for up to 2 weeks