Ingredients
Cookies
- 250g unsalted butter, softened
- 1/3 cup (75g) caster sugar
- 2 ¼ cups (340g) plain flour
- ¼ cup (40g) rice flour
- 2 tsp Queen Vanilla Bean Paste
- ½ tsp ground cinnamon
- Pinch of salt
Frosting
- 250g unsalted butter, softened
- 3 cups (450g) icing sugar, sifted
- 2 tbsp Queen Vanilla Bean Paste
Method - Cookies
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STEP 1
Preheat oven to 150°C (fan forced) and line two cookie trays with baking paper. Beat Vanilla Bean Paste, butter and sugar in a small bowl with an electric mixer until pale and the sugar has dissolved.
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STEP 2
Stir in sifted flours, cinnamon and salt and press together to form a firm dough. Knead gently on floured surface until smooth. Divide the dough in half. Roll each half into a 5cm diameter log, wrap in clingwrap and chill for 30 minutes until firm enough to slice.
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STEP 3
Slice each log into 0.5- 1cm thick pieces, place onto prepared baking trays. Bake for 35 minutes or until a pale straw colour. Transfer onto a wire rack to cool completely.
Method - Icing
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STEP 1
Place butter in the bowl of a stand mixing and beat on medium-high speed for 6-8 minutes until pale and fluffy. With the mixer off, sift in icing sugar and vanilla, and fold to combine. Return to mixer and beat until combined, approximately 2-3 minutes.
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STEP 2
Transfer icing to a piping bag fitted with a 1M (Rose) piping tip. Pipe rosettes over cookies and if desired, dust with a little cinnamon. Store cookies in an airtight container at room temperature, do not stack cookies.
