NEENISH TART BISCUITS

BISCUITS

preheat oven to 180c. line baking trays with baking paper.

250 grams butter softened
2/3 cup caster sugar
1 teaspoon vanilla
1 egg
2 cups plain flour.

with an electric mixer, cream butter and sugar.

add egg and vanilla, beating well.

stir in flour till well combined.

roll 1/2 heaped dessertspoons mix into balls and place 9 to a tray as they will spread a bit.

flatten lightly with a fork dusted in plain flour.

cook approx 10 mins or until just changing colour on top but lightly brown on bottom.

cool.

seperate into tops and bottoms

CHOCOLATE ICING

2/3 cup icing sugar
1 heaped teaspoon cocoa powder
5 teaspoons (approx) hot water

mix all together. adding 1 teaspoon water at a time until spreading consistency.

spread 1/2 a top biscuit with chocolate icing.

if icing thickens while spreading, add another drop or two of hot water.

PINK ICING

2/3 cup icing sugar
1/2 teaspoon strawberry essence
2 -3 teaspoons hot water

mix all together, adding 1 teaspoon water at a time until spreading consistency.

spread over other half of top biscuit.

if icing thickens, add another drop or two of hot water.

FILLING

raspberry jam

113 grams butter  very softened (not runny)
1 1/2 cups icing sugar
1 teaspoon vanilla

with an electric mixer, cream butter.

add icing sugar and vanilla, beating till smooth.

spread bottom of each biscuit with 1/2 teaspoon raspberry jam.

top with a heaped teaspoon of butter cream and sandwich top and bottom together.

store in airtight container.


this is my own creation.  let me know what you think about them.