Recipe: double-decker biscuits
Try this recipe from Snowflake for double-decker biscuits for a final tea time treat over the summer school holidays.
The addition of chopped red glace cherries gives the biscuits a festive feel.
This recipe makes around 24 double biscuits, the preparation time is around 10 minutes, and they only take 8-10 minutes to cook.
DOUBLE DECKER BISCUITS
Ingredients 250g butter or margarine, softened
125ml (100g) sugar
625ml (350g) Snowflake cake wheat flour Filling 125ml (165g) smooth apricot jam Topping ½ can (about 200g) condensed milk
15ml full cream milk
375ml (200g) icing sugar, sifted
6 red glace cherries, quartered Method
Preheated the oven to 180°C and grease a baking tray.
Cream the butter and sugar together.
Sift the flour and add to the mixing bowl, mixing well until it becomes a soft dough.
Roll out the dough on a lightly floured surface to a thickness of about 3mm and cut into round or square shapes of about 6cm in diameter.
Place the cut dough onto trays and bake in preheated oven for 8 to 10 minutes.
Place cookies onto wire racks to cool then sandwich two biscuits together with jam.
To make topping
Beat condensed milk, full cream milk and icing sugar together until smooth and thick.
Pour or drizzle on top of biscuits. Once decorated place cherries on top of each biscuit.
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