Wednesday, 30 November 2011

Vanilla Kisses

You remember my piping nozzles from quite a while ago? I've put them to good use today with these rosettes of buttery cookies.

I've got to say, they were quite hard to pipe in the beginning as the butter wasn't as soft. 
However, warm and crunchy from the oven, these vanilla kisses are worth indulging in, no matter what!

 So...there was a Vienna cream to go with these gorgeous cookies however I thought they were great on its own so I omitted it. You can, of course sandwich the biscuits with the cream if you wish.

And check out my new cupcake cookie jar! Perfect for my upcoming bakes!!

Vanilla Kisses:

125g butter, softened
1/2 cup (110g) caster sugar
1 egg
1/3 cup (50g) plain flour
1/4 cup (35g) self-raising flour
2/3 cup (100g) cornflour
1/4 cup (30g) custard powder

Vienna cream:
60g butter, softened
1/2 tsp vanilla extract
3/4 cup (120g) icing sugar
2 tsp milk

1. preheat oven to 200C/180C fan assisted. Grease two oven trays; line with baking parchment
2. beat the butter, sugar and egg with electric mixer until light and fluffy. Stir in sifted dry ingredients, in two batches.
3. Spoon mixture into a piping bag fitted with a star nozzle. Pipe little spirals, about 3cm apart on the trays.
4. Bake for about 10 mins, cool on trays
5. Meanwhile, make the Vienna cream by beating the butter and extract with an electric mixer until white as possible. Gradually beat in the icing sugar and milk, in two batches.
6. Sandwich biscuits with Vienna cream once cooled.

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