Ingredients
Method
- Preheat oven to 190°C / 170°C fan / Gas 5. Line two baking trays with parchment. Draw 4cm circles on the underside as guides if desired.
- Beat butter and icing sugar for 4–5 minutes until very pale and almost white. Add vanilla extract.
- Sift in flour, cornflour, and salt. Fold gently until just combined into a soft, pipeable dough.
- Transfer to a piping bag fitted with a large star nozzle. Pipe rosettes onto prepared trays using circles as guides.
- Refrigerate trays for 15 minutes.
- Bake for 13–15 minutes until barely golden at the edges and just set. Cool on tray for 10 minutes then transfer carefully to a wire rack. Cool completely.
- Beat butter alone 3–4 minutes until pale. Add icing sugar in two batches. Add vanilla and milk until smooth and pipeable.
- Match biscuits into pairs. Spread jam on one half, pipe buttercream on the other. Press gently together. Dust with icing sugar before serving.
Notes
Butter must be genuinely soft — take it out of the fridge at least 2 hours before starting.
Beat butter and icing sugar for the full 4–5 minutes until almost white — do not rush.
Always use icing sugar in the dough, not caster sugar.
Chill piped biscuits for 15 minutes before baking — essential for defined ridges.
Handle with extreme care when warm — these biscuits are very fragile.
Store unfilled biscuits in an airtight container for up to 5 days. Fill on the day of serving.
