date:Aug 11, 2014
ed trays about 2cm apart to allow room for spreading. Bake for 12-15 minutes or until just firm. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely. repeat with remaining dough. Reroll scraps. Place in fridge for 10-15 minutes. Repeat cutting and baking rounds.
Step 4
For the filling, use electric beaters to beat butter, sugar, milk and vanilla in a bowl for 3 minutes or until light and white.
Step 5
Spoon filling into a piping bag fitted with a 1.5cm plain nozzle. Pipe a ge