A light crisp shortbread biscuit sandwiched together with buttercream icing and strawberry jam. Perfect for a summer treat!
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Ingredients
Vanilla Shortbread Biscuit
187g butter at room temperature
3/4 cup icing sugar
1 tsp vanilla extract
2 cups plain flour
Vanilla Buttercream Icing
187g butter at room temperature
3/4 cup icing sugar
1 tsp vanilla extract
2 cups plain flour
125g icing sugar
40g butter at room temperature
15ml whole milk
a couple of drops vanilla extract
1/2 cup strawberry jam
Method
STEP 1
Cream the butter and icing sugar together until light and fluffy. Beat in the vanilla extract.
STEP 2
Mix in the flour. You may need to add more or less flour. It needs to be a soft dough which you are able to roll out.
STEP 3
Roll out dough on a floured surface. Using a round cookie cutter, cut out rounds and lay on a lined baking tray.
STEP 4
Using a small round cutter, cut out small circles from half of the biscuit rounds.
STEP 5
Bake at 220'C for 5-10 minutes. The biscuits should still be pale but slightly golden on the tips and on the bottom of the biscuits.
STEP 6
While the biscuits are cooling on a wire rack, make the icing.
STEP 7
Beat the icing sugar and butter until the mixture comes together. Add in the vanilla and milk and beat for 5 minutes on high speed. The icing should be light and very fluffy!
STEP 8
spread the icing on the biscuits without a hole and sandwich with a biscuit that does have a hole! Fill the hole with strawberry jam. I like to sprinkle the biscuits with caster or icing sugar.