This is a truly nostalgic recipe for me – I remember when I was growing up, there are a favourite of my dad’s.. When testing the recipe this week, a number of the baked biscuits disappeared into my family’s tummies before they ended up in their sandwiched form. It’s a good job that the recipe does yield a large batch!
Ingredients
Makes about 16-20 biscuits
- 170g / 6oz butter
- 170g / 6oz caster sugar
- 1tsp vanilla extract
- 2 eggs
- 340g / 12oz plain flour
- 225g / 8oz icing sugar
- 110 g / 4oz soft butter (spreadable butter works really well)
- dark chocolate
Method
- Line two baking trays and preheat the oven to 200º/180º fan/gas 6.
- Mix together the butter, sugar and vanilla extract until the mixture turns pale and creamy (about five minutes with a spoon, maybe two minutes with an electric mixer).
- Add the eggs and beat well, then gently stir in the flour.
- Place the mixture into a piping bag with a star tip. This tip will give the ‘ridges’ to the biscuits – you can pipe the biscuits without it for a smoother bake. Pipe the biscuits onto the tray, either in lines or in swirls if you prefer a circular biscuit.
- Bake in the oven for 15 minutes (or until golden), remove and allow to cool completely.
- To make the buttercream icing, beat together the soft butter and icing sugar. Taste, and if not sweet enough, simply add a little milk and some more icing sugar.
- For the finished biscuit – take one biscuit and spread a thick layer of buttercream over the bottom (the flat side). Then press the base of another biscuit to it to make a sandwich.
- Melt the dark chocolate, dip each end of the biscuit in the chocolate and leave to set on a wire rack.
Options – if you would like chocolate biscuits, substitute 55g/2oz of flour for the same of sieved cocoa powder. You can also add some jam to one of the biscuits before sandwiching together with the buttercream.
