Jam and buttercream biscuits
( MAKES 24 )
The uncooked biscuit mixture is soft and sticky giving you cooked biscuits that are short in texture, similar to a ginger kiss.
|175 g||Butter, softened|
|½ cup||Soft brown sugar|
|1 Tbsp||Runny honey|
|1 Tbsp||Golden syrup|
|1 cup||Plain flour, plus a little extra for rolling|
|2 tsp||Baking powder|
|½ cup||Desiccated coconut|
Buttercream and raspberry jam filling
- Heat the oven to 180C. Line 2 large baking trays with baking paper.
- Beat the butter and brown sugar until creamy. Add the egg and beat until well combined. Add the honey and golden syrup and beat until combined.
- Sift the flour and baking powder over the butter mixture and fold in with the coconut.
- Place teaspoonfuls of the mixture onto a prepared tray, placing slightly apart. The mixture is sticky. Using floured hands roll into balls then using a fork dipped in flour, press to flatten a little.
- Place this first tray in the oven and bake for 10-12 minutes until the biscuits are a light brown. Remove from the oven and place biscuits on a wire rack to cool. Repeat with remaining mixture.
- Make the buttercream filling, beat together the butter, icing sugar, vanilla paste until light and fluffy. Add a dash of milk if needed to soften.
- To sandwich together, place some buttercream on the base of a biscuit and some jam on another and sandwich together. Repeat with remaining biscuits.
- Keep stored in an airtight container for up to a week.