About
Name says it all really!
Yummy with tea, coffee and, well..everything! AND dead easy to throw together. Using mini cutters (around 2 inches) this makes 10 biscuits, I always double this recipie otherwise they never see tomorrow!
If you dont having an icing bag and piping nozzle the buttercream can be spread on using a knife.
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Nina L. added 'betterthancustardcreams' Biscuits to Food
10 Jul 08:14
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Nina L. favorited 'betterthancustardcreams' Biscuits
10 Jul 08:13
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Angel C. favorited 'betterthancustardcreams' Biscuits
12 Aug 17:41
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Tasha L. favorited 'betterthancustardcreams' Biscuits
23 Feb 08:38
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Sarah W. favorited 'betterthancustardcreams' Biscuits
17 Jan 01:30
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Step 1
Preheat the oven to 150degrees fan and grease or line a large tray.
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Step 2Cream the butter and sugar until pale and fluffy. Add The egg yolk and beat well.
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Step 3Gradually work in the flour until a dough thats not too stiff or sticky forms. If too sticky add more flour, if too dry add a little water/milk.
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Step 4Dust the surface and rolling pin with flour and roll out the dough to a 3-5mm thickness.
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Step 5Cut as many shapes as possible using the cutters. Push scraps together and re-roll and cut again.
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Step 6Place on tray and bake in the oven for 10-15 minutes or until golden brown. Remove and leave to cool.
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Step 7
Soften the unsalted butter and beat with the icing sugar until a smooth paste is formed.
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Step 8Drop/fit the nozzle to the end of the icing bag, load it up and pipe a boarder around the edge of a biscuit.
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Step 9Sandwich another biscuit on top. Repeat until finished!
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