Sicilian Cream Cookies

Ingredients

1 3/4 cups self-raising flour 60g butter, chopped 1/2 cup caster sugar 1 egg 1/2 cup milk 1 teaspoon vanilla essence or extract Liqueur Whipped Cream to serve (see below)

Method Preheat oven to moderate 180 C (160 C fan forced). Sift flour into bowl. Add butter, rub until it resembles breadcrumbs. Add sugar. Mix well. Mix egg, milk and vanilla in separate bowl. Make a well in dry ingredients, add liquids. Mix until combined. Use hands if needed to form a dough. Turn dough onto floured surface, roll to 1.5cm thick. Cut into 5cm rounds. Place on greased tray, bake 15 min or until golden. To serve, split cooled biscuit in half and join with Liqueur Cream. Dust with icing sugar to serve. LIQUEUR WHIPPED CREAM Whip 1 cup thickened cream with 1 tablespoon each Grand Marnier and icing sugar until thickened.