125g butter, softened
1/3 cup brown sugar
1 tsp vanilla essence
1 egg
3/4 cup self-raising flour
1/2 cup plain flour
Filling
Lavender cream filling was made by a special friend of mine.
And the spare moments I filled with my raspberry homemade jam.
Preheat oven to 180C. Line 3 baking trays with baking paper.
Using an electric mixer, beat butter, sugar and essence until light and fluffy. Add egg. Beat until combined. Sift flours over butter mixture. Stir to combine.
Roll heaped teaspoons mixture into balls. Place on trays, 3cm apart.
Using a fork dipped in flour, lightly flatten each biscuit until 1cm thick, making a criss-cross pattern on top.
Bake for 12-15 minutes or until light golden. Stand on trays for 5 minutes. Transfer to a wire rack to cool.
Sandwich biscuits with a teaspoon of jam or filling of choice.
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