Vanilla bean melting moments
Preheat oven to 320F. Line baking trays with parchment paper.
Beat butter, icing sugar and Taylor & Colledge vanilla extract until pale and creamy.
Add the sifted flours to the butter and mix until combined. Roll heaped teaspoonfuls of mixture into small balls and place on a prepared baking tray about 2″ apart. Flatten each cookie with a fork.
Bake for 12 minutes until lightly golden and cooked through. Cool on trays.
Using an electric mixer, beat butter, sugar, Taylor & Colledge vanilla bean paste and milk in a small bowl until pale and creamy.
Spread the base of half the biscuits with a heaped teaspoon of filling, and sandwich with the remaining biscuits. Serve dusted with icing sugar.
1 stick + 5 tbsp (190g) butter, softened
3 tbsp (40g) confectioners’ sugar, sifted, plus extra for dusting
1½ tsp Taylor & Colledge Vanilla Extract
8 oz (225g) all-purpose flour
1/4 cup (35g) corn starch
3 tbsp (45g) butter, at room temperature
4 tbsp (50g) confectioners’ sugar, sifted
1½ tsp Taylor & Colledge Vanilla Bean Paste
1 tsp milk