About this recipe:Buttery, rich biscuits, sandwiched together with buttercream icing. Lovely afternoon treat with a cup of tea.
Makes: 60 cookies
225g butter, chopped into pieces
250g plain flour
80ml single cream
caster sugar, for decoration
For buttercream icing
150g icing sugar
3 tablespoons evaporated milk
1 teaspoon vanilla extract
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Method Prep:20min › Cook:10min › Ready in:30min
Preheat oven to 190 degrees C / Gas Mark 5.
Rub the butter into the flour until the mixture resembles coarse crumbs. Stir in the cream and form the dough into a ball.
Roll dough out 1/4 cm thick and cut out biscuits with a small round cutter. Roll circles in caster sugar and place on baking trays. Prick each biscuit a few times with a fork to stop them puffing up too much in the oven.
Bake for 8 to 10 minutes. Let the biscuits cool before sandwiching them together with the icing.
To make buttercream: Beat 110g butter until pale and fluffy. Gradually add in the icing sugar. Beat in the evaporated milk and the vanilla extract. Add more milk and icing sugar until the icing is of a good spreading consistency.
Spread the buttercream on half of the biscuits and top with the remaining biscuits.
Love these - thanks
I had to add more flour to the dough it was wet and not crumbly at all, used different flour approaching use before date so maybe that was my problem
Tasted the biscuits and they weren't tasty at all (no sugar in the dough unlike other biscuits I have made) anyway I carried on to the end and I'm glad I did!
The butter icing is so sweet the biscuits don't need sugar added to the dough but I will sprinkle them with caster sugar again.
I also needed to add more icing sugar to the butter icing it was a bit runny and ended up keeping biscuits in a container in the fridge to stiffen the icing, next time I'll use a bit less butter.
Lovely, will make these again. - 28 Mar 2016