Tools

• Stand mixer with paddle attachment 
• Baking tray/s lined with parchment paper
• Small round cutter or glass to draw around (about 5cm)
• Large piping bag fitted with a large open star nozzle
• Small piping bag 
   

Ingredients

For the biscuits

• 250g softened unsalted butter
• 1 tsp vanilla bean paste
• 50g icing sugar
• 250g plain flour
• 60g cornflour
• ½ tsp salt

Filling ingredients (optional)

• 75g unsalted butter, softened 
• 150g icing sugar, plus extra for dusting
• ½ tsp vanilla bean paste
• A few tsp Strawberry jam 

Method

1. Preheat the oven to 170C fan
2. Line two baking sheets with non-stick baking parchment paper
3. Draw circles on each sheet of paper, spaced well apart. Alternatively, you can draw circles or different shapes by hand. Turn the paper over so the pen or pencils marks are underneath. 
4. Place the butter and icing sugar into a bowl and beat until pale and fluffy. Add the vanilla and beat again. Sieve in the flour, cornflour and salt together and beat until thoroughly mixed but be careful not to over-mix.
5. Spoon the mixture into a piping bag fitted with a large open star nozzle. Pipe swirled rounds inside the circular or shaped guides on the baking sheets and chill for 30 minutes. 
6. Remove the trays from the fridge and bake in the centre of the preheated oven for approximately 13—15 minutes, until a pale golden-brown. Cool on the baking sheets for 5 minutes then carefully transfer to a wire rack to cool completely.
7. Meanwhile, if you are making a buttercream filling, in a bowl beat together the butter and the icing sugar and vanilla. 
8. When the biscuits have cooled, spread a little jam onto one biscuit with a spoon and then pipe over with buttercream. Sandwich together with a second biscuit (you may need to slice the peak from the bottom biscuit to help sit flat). The biscuits will store in an airtight container for up to 5 days, unfilled. Once filled they are best eaten on the day.