About this recipe:Sweet raisin walnut filling is sandwiched between two vanilla cream biscuit dough rounds and baked to exquisite perfection. Enjoy with a hot cuppa - 'tea and sandwiches' takes on a whole new meaning with these sweet fruit and nut delights!
200g caster sugar
120ml double cream
1 teaspoon vanilla extract
440g plain flour
2 teaspoons baking powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
100g caster sugar
1 tablespoon plain flour
165g chopped raisins
60g chopped walnuts
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Method Prep:20min › Cook:12min › Ready in:32min
To make biscuits:
In a large bowl, cream together margarine and 200g sugar until smooth. Beat in the egg, then stir in the cream and vanilla. Combine 440g flour, baking powder, bicarbonate of soda and salt; stir into the creamed mixture. Cover and refrigerate dough for 2 hours, or until firm.
To make the filling:
In a medium saucepan over medium heat, stir together 100g of sugar and 1 tablespoon flour. Mix in the raisins, walnuts and water. Cook until thickened, stirring constantly. Remove from heat and allow to cool.
Preheat oven to 180 C / Gas 4. Grease baking trays. On a floured surface, roll out dough to 6mm thickness. Using a round cutter, cut out 48 circles of 6 to 7.5cm in diameter. Assemble the biscuits by placing one onto the baking tray, place a teaspoon of filling in the centre, then cover with another biscuit. Press the edges together with a fork to seal. Repeat with remaining dough, spacing biscuits 5cm apart.
Bake for 12 to 15 minutes in the preheated oven, or until edges are golden brown. Remove from baking trays to cool on wire racks. CAUTION: Filling will be EXTREMELY HOT!