First preheat the oven to 2100 ° (fan 170 °) and line a baking tray with baking paper.
Then put the butter, icing sugar, corn flour, flour and vanilla extract in a food processor and mix until you get a smooth mixture.
Next, put it in a piping bag with a star nozzle and squeeze it out 20 times, approx. 3 – 4 cm in size.
Bake for 10 to 15 minutes, until light golden in color.
To make the filling, beat the butter, icing sugar and vanilla until smooth.
Sprinkle half a teaspoon of jam on half of the cookies and spread the buttercream on the other half.
Gently press together and dust with a light dusting of icing sugar.
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