✔️ Unfilled biscuits will keep in an airtight container, between sheets of waxed or parchment paper, for up to a week. Use metal tins to keep the biscuits firmer.
✔️This basic recipe is highly adaptable. Try using custard powder instead of corn flour for a delicious twist.
✔️ Use ½ teaspoon cardamom powder instead of vanilla extract, if you like.
✔️ You can emboss the cookies with lovely motifs using a cookie die, medallion, coin, or just leave them plain.
✔️ You can even make filled biscuits. Here is a recipe of buttercream filling:
90g (3 ounces) butter, room temperature
¾ cup (120g) icing sugar (confectioners’), sifted
1 teaspoon finely grated lemon rind
1 teaspoon lemon juice
Beat butter, sifted icing sugar and rind in small bowl with electric mixer until pale and fluffy; beat in juice. Sandwich cookies with butter cream.