INGREDIENTS
250 g (½ block) CLOVER Farmstyle butter, at room temperature
385 g (1 tin) CLOVER condensed milk
5 ml (1 tsp) vanilla essence
pinch of salt
875 ml (3½ cups) cake flour
187 ml (¾ cup) cornflour
7,5 ml (1½ tsp) baking powder
ICING
125 g (¼ block) CLOVER Farmstyle butter, at room temperature
312 ml (1¼ cups) icing sugar, sifted
1 drop of pink food colourant
2,5 ml (½ tsp) strawberry flavouring
Method
Preheat the oven to 180 °C.
Use an electric mixer and mix for 4 minutes to get the butter to a smooth light yellow consistency.
Add the condensed milk, vanilla essence and salt. Mix well.
Sift the cake flour, cornflour and baking powder together.
Stir the flour into the butter mixture until it forms a dough. You might want to add a bit of cake flour if necessary so that the dough will be soft, but won’t stick to your hands.
Form smallish doughballs and place them on a baking tray lined with baking paper.
Press the tops of the biscuits flat. They should not be very thick.
Bake for 12 to 15 minutes, or until golden brown on top. Leave on a stand to cool.
ICING
Use an electric mixer to cream the butter. Add colourant and flavourant.
Add the icing sugar bit by bit and keep mixing until the icing is firm.
Spread icing sugar on a biscuit, and place the other half on top.
Store in an airtight container.
CLOVER INGREDIENTS USED IN THIS RECIPE
