Ingredients

The following ingredients have 18 Servings
  • 250g unsalted butter, softened
  • 3/4 cup brown sugar
  • 1/4 cup caster sugar
  • 1 tsp vanilla essence
  • 1 egg
  • 3 tbsp Baileys Irish cream
  • 1 1/2 cups plain flour
  • 1/2 cup self-raising flour
  • 150ml thickened cream
  • 1/4 cup icing sugar

Instruction

  • Preheat oven to 180 degrees.
  • In a stand mixer or using hand-held beaters, cream butter with brown sugar and caster sugar until pale and thick. Add vanilla and egg, beating well. Add 2 tbsp Baileys (reserving extra tablespoon for cream). Fold through flour. You may need to add a little extra flour to form a rollable dough.
  • Roll into balls and place on a tray lined with baking paper. Flatten each ball slightly then use your thumb to form a deep indentation in the top. Bake for 10-12 minutes until slightly golden. Remove from oven and allow to cool completely on the tray.
  • Whip cream with icing sugar until thick. Beat in reserved tablespoon of Baileys. Pipe cream onto cooled cookies.