MELTING MOMENTS
250 g margarine at room temperature
½ cup icing sugar, sifted
½ cup cornflour
½ teaspoon vanilla essence
2 cups cake flour
Buttercream for sandwiching biscuits
Extra icing sugar for sifting over biscuits
Preheat oven to 180ºC.
Cream margarine with icing sugar and cornflour.
Beat in essence.
Add flour and mix until it becomes a soft paste-like mixture.
Scoop the mixture into a large piping bag fitted with a star nozzle.
Pipe finger lengths onto a baking sheet.
Bake for +- 15 minutes or until the edges appear lightly browned.
Remove tray from oven and place on damp tea towel for 10 minutes.
Lift off biscuits with a spatula.
When cold, sandwich with buttercream.
Sift icing sugar over and place in paper cups to serve.
VARIATION:
Biscuits could be sandwiched together with chocolate. Ends of biscuits can also be dipped in chocolate (if so, then omit buttercream).
Recipe: Charmian Karp
2de Photo: Charmain Saal
Photo: Marie Grobler
