Ingredients

Steps

• Preheat oven to 190°C and line a baking sheet with greaseproof paper.
• Blend butter, icing sugar, flour, cornflour, and vanilla in a food processor until smooth.
• Pipe the dough into 6cm rosettes onto the baking sheet using a star nozzle.
• Bake for 13 minutes until pale golden, then cool on a rack.
• Whisk filling butter, sifted icing sugar, and vanilla until light and smooth.
• Spread jam on half the biscuits and pipe buttercream onto the others to sandwich them.