Serving size: Serves 10 or more
Cooking time: Less than 30 minutes
Favourite flavours: Cakes/baking

From NW magazine. Subscribe here.

INGREDIENTS

250g butter, at room temperature
1 cup icing sugar
1 teaspoon vanilla essence
1/3 cup thickened cream
2¼ cups plain flour
extra icing sugar for dusting

METHOD

Beat butter, sugar and essence with an electric mixer until light and fluffy. Add cream, beat until just combined. Gradually stir in sifted flour.

Spoon mixture into a piping bag fitted with a 1cm fluted tube. Pipe 5cm rings onto baking paper lined oven trays.

Cook in a moderate oven, 180°C, for about 10 to 12 minutes or until lightly browned. Stand biscuits on trays for 5 minutes before cooling on wire racks.

When cold, sprinkle with extra sifted icing sugar.