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These are beautifully light butter biscuits (cookies) with a light vanilla flavour and optional coconut. They are easy to make, the cookie/buscuit dough can be stored for upto a month meaning they are great to keep for a rainy day and they taste amazing.
Ingredients – butter, caster sugar, plain flour, vanilla essence or 1 de-seeded pod, an egg & coconut. You can find the link here for the buttercream recipe – http://www.youtube.com/watch?v=U5rH_k….
Tips: Use the best quality butter and vanilla you can. Only roll out the biscuits when it's chilled so it doesn't stick to your rolling pin and they don't expand out of shape in the oven. Don't use too much flour as the cookies will become tough from the additional flour. Always pre-heat your oven, don't be tempted to put the heat higher on the oven so they cook quicker – they will brown too much on the edges and be raw in the centre. Only cook them until they are lightly browned on the edges. Allow them to cool fully before decorating. The will keep in an air tight container or several days – do not refrigerate.
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