Kisses with Cream Filling- IGA Tasmania

Ingredients

• 240g Duck River Butter, softened
• 1 cups icing sugar
• 1 tbsp arrowroot
• 1 cup (170g) Four Roses Self Raising Flour
• Preheat oven to 150°C. Line a baking tray with baking paper. Cream 115g of butter and 1 tbsp of icing sugar together until pale and creamy.
• Add arrowroot and flour, and mix until combined. Roll a heaped teaspoon of mixture into a ball and place on the baking tray.
• When all the mixture is rolled, press each little ball gently with a fork.
• Bake for 10 to 12 minutes. Cool completely. Store in an airtight container.
• To make the cream filling - whisk 125g of butter until creamy. Then add 1 cups of icing sugar and whisk until fluffy.
• Spread the cream filling on one ‘kisses’ and top with another.
• Dust with icing sugar to serve.