- 250 g of salted butter
- 270 g of flour
- 90 g of icing sugar
- 1 teaspoon of vanilla extract
- 3 tablespoons of liquid milk
In a large bowl whisk the butter to get a light and creamy mixture. Add the icing sugar and flour and mix. Add vanilla and milk and mix.
Preheat your oven to 155 °.
Place a baking sheet on a baking tray. With a spoon fill a piping bag and make the form of your choice with the paste by leaving enough space between the cookies on the baking sheet. Bake for 20 minutes and let your Biscuit Champagne cool before unsticking them.
Keeps them well in an airtight box, in glass or in metal.