Mmm, just the name conjures up the remembered taste of these delicious little morsels! This recipe comes from a favourite book, ‘Family Circle Biscuits Recipes’. Whatever happened to Family Circle magazine? It’s disappeared from the shelves, unfortunately.
180g unsalted butter (I normally don’t like unsalted butter in biscuits, but it works in these)
1/2 cup (70g) icing sugar (make in TMX first, if desired)
1 tsp vanilla
1/3 cup (50g) cornflour
1 cup (170g) plain flour
Preheat oven to 180 degrees C. Line a couple of baking trays with baking paper.
Place softened butter, icing sugar and vanilla in TMX and beat on speed 4-5 for about 3 minutes or until light and creamy.
Add sifted flours and mix on speed 2-3 until just combined. Scrape mixture into a piping bag and use a 1 cm star shaped piping nozzle to pipe rosettes of around 4cm in diameter.
Decorate with glace cherries or glace ginger.
Bake for 15 minutes or until lightly golden.
Transfer to a cake rack to cool.
Alternatively, leave out the decoration and sandwich together, when cool, with a flavoured butter cream.