Although I love cake I think I love biscuits more, especially buttery, shortbready ones. These are great, very easy to make. The biscuit is a Donna Hay recipe from Modern Classics Book Two, and you can fill them with whatever you fancy. In the biscuits pictured I’ve made a buttercream and added a dash of raspberry essence and some red food colouring, but feel free to sandwich them together with whatever takes your fancy.
220 grams butter
2/3 cup / 150 grams sugar
2 cups / 300 grams plain flour
½ cup / 80 grams rice flour
1 teaspoon vanilla extract
Any type of icing or cream filling that you like – glace icing, ganache, buttercream, jam etc
- Preheat the oven to 160 degrees C. Process all ingredients together until a smooth dough forms.
- Place the dough on a lightly floured surface and knead gently. Roll into small balls and place on a tray. Flatten each biscuit gently with the back of a fork, then bake for about 20 minutes or until just starting to colour.
- Leave on a wire rack to cool, then sandwich together. With any luck there will be an uneven number so you get to eat the leftover one.