Matt Sinclair


2 – 4 people


  • 200gm LURPAK unsalted butter, softened
  • ¾ cup icing sugar
  • 1 cup biscuit flour
  • 1 cup cornflour
  • ½ tsp baking powder


  • 1 cup icing sugar
  • ½ tsp vanilla bean extract
  • 1 tsp LURPAK unsalted butter, softened
  • Boiled water



  • Preheat oven to 180C. Line 2 baking trays with grease proof paper.
  • In a stand mixer, cream the butter and icing sugar until light and fluffy. Remove from the mixer and sift in both flours and baking powder. Mix until well combined.
  • Take a small amount of dough and roll into a ball (just smaller than a golf ball). Place onto prepared baking tray and repeat with remainder of the dough. Lightly flour the back of a fork and gently press down in the centre of each ball to flatten slightly. Place in the oven to bake for 20 minutes. Remove and allow to cool slightly on the baking tray before transferring to a wire rack to cool completely.
  • Meanwhile, make the icing. In a mixing bowl, add the icing sugar, vanilla and butter and add a small amount of water. Whisk to combine. Add a little more water, whisking, until you have a spreadable consistency.
  • When biscuits have cooled completely, spread a small amount of icing onto a biscuit and sandwich together with another.



  • Our friends from Wine Selectors suggest pairing these with Moscato as it is light and fresh with a gentle sweetness.

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