These simple little biscuits, made up of melt in the mouth shortbread and flavoured buttercream, would make a great addition to an afternoon tea or children’s party. I’m going to share my chocolate and coffee variety and a simple vanilla and raspberry flavour, but feel free to experiment with more ingredients to customise this very easy recipe!
For the vanilla shortbread biscuits (makes about 12), you will need: 220g butter, 200g plain flour, 40g cornflour, 1tsp vanilla extract, 50g icing sugar, few drops milk
Preheat the oven to 190c (fan) and line two baking trays with greaseproof paper.
With a food processor, whizz up the butter (which should be soft and cubed), flours, vanilla, icing sugar and milk.
Pulse the ingredients until they come together in a very soft dough-like ball.
Put the dough in a piping bag with a star nozzle attached ( I also put a few rows of red food dye in the bag to make a ripple effect in the biscuits). Pipe rows of little whirls (about 24, to make 12 biscuits) onto the baking trays until the mix is all used up then bake for 12-15 minutes. Leave to cool on the trays.
For the filling: 50g butter, 250g icing sugar, 3tsp milk, 1 punnet raspberries
Beat together the butter, icing sugar and milk until smooth.
Take two biscuits and sandwich a raspberry and teaspoon of buttercream between them. Repeat this step until the ingredients are used up.
For the chocolate flavour (makes about 12), you will need: 220g butter, 170g plain flour, 30g cocoa powder, 40g cornflour, 50g icing sugar, few drops milk
Whizz together the above ingredients (as with the vanilla variety) until they come together in a soft doughy ball.
Repeat the same piping technique you used with the vanilla biscuits (minus the food colouring). Bake for 12-15 minutes.
For the filling and chocolate coating, you will need: 50g butter, 200g icing sugar, 2tsp espresso coffee with a few drops boiling water, 100g milk chocolate
Mix together the butter, icing sugar and espresso until smooth. Melt the chocolate in a bowl over a pan of simmering water.
Sandwich some coffee buttercream between two biscuits then dip each side in the melted chocolate. Repeat then leave the chocolate to set.
Enjoy!
