Recipe Credit: Ruhana Ebrahim
Pic cred: @mama_taught_me_well
125g stork to bake margarine (room temp.)¼ cup castor sugar1 extra large egg1 teaspoon vanilla essence1 teaspoon baking powder¾ cup maizena (corn flour)¾ cup flour (as needed)
Buttercream frosting-125g stork to bake margarine (room temp.)2-3 cups icing sugar1 tablespoon vanilla essenceDash milk
1. Cream margarine and sugar with electric beater.2. Add egg and beat in.3. Add essence and beat in.4. Add baking powder and maizena (corn flour) and beat in.5. Add flour as needed and bind by hand to form a soft dough.6. Nozzle biscuits or alternatively cut into squares/rectangles and press down slightly with a fork.7. Bake in preheated oven at 160degC for 15-20min and allow to cool.8. Whilst baking, make the buttercream frosting.9. Beat margarine and icing sugar. Add essence and dash milk. Beat till smooth.10. Sandwich 2 biscuits together with frosting and dust with icing sugar (optional).
INFO & TIPS
Note: May add coloring to Frosting or other essence, such as almond essence, rose essence etc.