Ingredients
• 125g butter, at room temperature
• 1/3 cup icing sugar
• 1 tsp vanilla extract
• 1¼ cups plain flour
• 2 Tbsp cornflour
• Extra flour, to knead
Method
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Preheat oven to 160°C. Line an oven tray with baking paper. Put butter, sugar and vanilla in a large bowl and beat with an electric hand mixer until light and creamy. Sift flours over butter mixture. Stir until well combined and a soft dough forms. Turn out dough onto a lightly floured surface and knead until smooth.
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Roll out dough, between 2 sheets of baking paper, until 5mm thick. Using a 5cm round cutter, cut rounds from dough. Press remaining dough together, re-roll and cut out enough shapes to make 24 in total. Transfer rounds to prepared tray, spacing 2cm apart.
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Using a chopstick, make 2-4 small holes in centre of each biscuit to make ‘buttons’. You can also use a 4cm cutter to mark a circle 5mm in from edge, taking care not to cut too deeply into dough.
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Bake biscuits for 15 minutes or until firm to touch. Cool biscuits completely on tray. Serve or wrap as gifts.