Ingredients: 250g butter, at room temperature 60g icing sugar, sifted 250g cake flour 50g corn flour
Method: Cream the butter and sugar until pale and light. 2 Sift flour and corn flour together over the butter mixture and beat until a dough forms. Shape the dough into a disc, wrap in plastic wrap and refrigerate for 1 hour or until firm. 3 Roll out on a lightly floured surface with a rolling pin to about ½cm thick and cut out shapes with your choice of cookie-cutter. 4 Place on a lined baking tray and bake at 160°C for 15-20 minutes or until golden and crisp. Allow to cool on a cooling rack and ice as desired.
Ingredients: 1 x quantity basic biscuit dough ½ cup cream 1½ cups icing sugar ¼ cup each strawberry, blueberry and apricot jam icing sugar, for dusting
Method: Roll out the dough as in the basic recipe and cut out desired shapes. Using a smaller cutter of the same shape, cut 'windows' out of half of the cookies and bake according to the recipe. Allow to cool on a cooling rack. Mix the cream and icing sugar to form a spreadable consistency. Spread a little icing and one type of jam on each cookie and sandwich together. Dust with icing sugar.
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