Diminutive, buttery biscuits shaped with a piping-bag – or with a spoon if you prefer – that go well with ice-creams and sorbets.
Soften the butter in a mixing bowl, blend in the sieved icing sugar with the vanilla and coffee essences. Gradually work in the sieved flour. Spoon the mixture into a piping-bag fitted with a star nozzle. Pipe rosettes on to the prepared baking sheet, allowing a little room for the biscuits to spread.
Bake in the preheated oven until just changing colour. Cool on the baking sheet for 2