Probably due to my visits to the hospital to see my FIL.
The same place, the same ward...where my beloved father passed away. As i looked at the heavy pour outside the window, was it the rain drops or the tears in my eyes?
I realised, it's the pain in my heart...
On a brighter note, i bake some vanilla melts as i sort for comfort food. A filled-up cookie jar never fails to cheer me up. These little wonders melt my heart instantly!
Buttery with melt-in-the-mouth texture. The icing adds sweetening effect to the heart!
Through this blogging platform I started only months ago, i have also gained friendship.
From the bottom of my heart, thanks to all who left your messages for me. My FIL has since been discharged. Your comfort words became the pillar of strength for me.
If i may show my little appreciation to all, i will send each & everyone my vanilla melts.
The best way to fill up an empty heart is to fill it with love...
In time to come, i hope to go back to voluntary work again.
180g Butter (softened)
1tsp Vanilla Bean Paste (you can substitute the vanilla paste with 3tsp vanilla extract)
160g Icing sugar
1 1/2tbsp milk
260g Plain Flour
2tbsp Corn Flour
1. Preheat oven to 160deg
2. Grease oven-tray or line with baking paper
3. Beat butter, vanilla and 1/3 cup sifted icing sugar in small bowl with electric mixer until light & fluffy.
4. Add milk, beat until combined
5. Add sifted flour and cornflour, beat on slow speed until combined
6. Refrigerate biscuit dough about 10mins or until firm enough to roll
7. Roll dough into a 30cm log; wrap in plastic
8. Refrigerate dough 1 hour
9. Cut dough into 4mm slices
10. Place slices on trays and bake about 10mins or until just golden.
11. Cool biscuits on trays for 5mins before transferring to wire racks to cool slightly
12. While still warm, dust biscuits liberally with remaining sifted icing sugar
13. Cool completely on wire racks.
14. Store in an airtight container at room temperature for up to one week
Recipe reference: Women's Weekly Cupcakes & Cookies