(about 40 single cookies, 20 stuck together)

  • 250 g (270 ml) butter, softened
  • 250 g (312 ml) sugar
  • 2 eggs
  • 250 g (445 ml) cake flour
  • 250 g (520 ml) cornflour
  • 5 ml baking powder
  • 2 ml salt

Vanilla filling

  • 100 g (125 ml) sugar
  • 40 g (43 ml) butter
  • 50 ml milk
  • 2 ml vanilla essence

Preheat your oven to 190 °C. Beat the butter, sugar and eggs together until light and creamy. Sift the dry ingredients together. Add them to the butter mixture. Mix until a smooth dough forms. Make little balls and put them on a baking tray lined with baking paper. Squash them with the back of a fork. Bake for 15 minutes, remove and allow to cool. To make the filling: heat the sugar, butter and milk together in a pot over low heat, stirring until the sugar is dissolved. Boil until a soft ball forms when you drop some of the mixture into cold water. Remove from the heat and allow to become lukewarm. Add the vanilla essence and beat until creamy. Stick the cookies together with the filling, two by two.