180g Butter
60g Icing Sugar
60g Custard Powder
1 tspn Baking Powder
180g Plain Flour
Vanilla Buttercream
100g Butter
2 tspn Vanilla Bean Paste*
1 cup Icing Sugar
Preheat oven 180 and line two oven trays with baking paper
For Biscuits
Cream butter for two minutes in an electric mixer
Add icing sugar and custard powder, mixing until combined
Add sifted baking powder and flour and mix until it forms a dough
Roll into 40g balls and place on lined oven trays
Press each ball with a fork to leave an indent
Bake for 16-18 minutes or until light golden
Remove from oven and allow to stand on trays for 5mins to cool then transfer to a wire rack to cool completely
For Buttercream
Whisk butter and vanilla until smooth
Add icing sugar and beat until the mixture forms a paste (the consistency of thick icing)
Spoon into a piping bag fitted with a small star nozzle
To assemble pipe buttercream in a circle onto the base of half of the biscuits
If you wish spoon a dollop of jam to the top half of the biscuits
Gently press each half of the biscuit together
Dust with icing sugar to serve
*I used 1 vanilla bean pod (scraping the beans out of the pod)
Recipe from MasterChef Australia 2012
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