https://www.cutoutandkeep.net/projects/betterthancustardcreams-biscuits • Posted by jellyandcustard
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.
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.
Preheat the oven to 150degrees fan and grease or line a large tray.
Cream the butter and sugar until pale and fluffy. Add The egg yolk and beat well.
Gradually 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.
Dust the surface and rolling pin with flour and roll out the dough to a 3-5mm thickness.
Cut as many shapes as possible using the cutters. Push scraps together and re-roll and cut again.
Place on tray and bake in the oven for 10-15 minutes or until golden brown. Remove and leave to cool.
Soften the unsalted butter and beat with the icing sugar until a smooth paste is formed.
Drop/fit the nozzle to the end of the icing bag, load it up and pipe a boarder around the edge of a biscuit.
Sandwich another biscuit on top. Repeat until finished!