Cream Filled Biscuits

    (27)
    1 hour 39 minutes

    Delicious biscuits like melting moments with a creamy filling. You can tint the filling to any colour you like.


    27 people made this

    Ingredients
    Serves: 30 

    • 250g butter, softened
    • 1/3 cup (80ml) thickened cream
    • 2 cups (250g) sifted plain flour
    • 1/3 cup (65g) white sugar for decoration
    • 65g butter, softened
    • 3/4 cup (100g) sifted icing sugar
    • 1 egg yolk
    • 1 teaspoon vanilla essence
    • 2 drops food colouring

    Directions
    Preparation:30min  ›  Cook:9min  ›  Extra time:1hour chilling  ›  Ready in:1hour39min 

    1. Combine the 250g butter, cream and sifted flour. Mix well and chill for at least 1 hour.
    2. Preheat oven to 190 degrees C.
    3. On a floured board, roll out 1/3 of the dough to 3mm thick. Cut with 4cm round cookie cutter. Transfer rounds to waxed paper heavily covered with white sugar. Turn rounds so that both sides are coated with sugar. Place rounds on ungreased baking trays and prick each round with a fork about 4 times. Repeat with remaining dough.
    4. Bake for 7 to 9 minutes. Let biscuits cool then put 2 biscuits together with the filling.
    5. To Make Filling: Blend the remaining 1/4 cup of butter, the icing sugar, egg yolk and vanilla together. Tint with food colouring, if desired.

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    Reviews and Ratings
    Global Ratings:
    (27)

    Reviews in English (24)

    0

    great recipe! luv it! <3  -  08 Dec 2016

    by
    23

    I'm glad that credit was given to the Swedes for the recipe. It seems like all my Swedish relatives think that a recipe should have lots of cream and butter to make it delicious. Maybe not so great for your arteries, but once in a while, who cares? I remember my Mor Mor making similar cookies for her Christmas Eve smorgasboard. The only thing I would suggest is keeping the cookies chilled until right before serving. They are still wonderful, but don't crumble as much as when they are at room temperature. If you are worried about using a raw egg, you can get pasturized eggs at the supermarket, or if you are still worried, leave that ingredient out. These cookies also freeze very well, so you can make them well in advance of when they will be eaten. So delicious!  -  16 Mar 2007  (Review from Allrecipes USA and Canada)

    by
    21

    My family has been making these cookies for generations. Growing up, I didn't even realize it was a popular cookie. We substitute 1 Tbsp. whipping cream for the egg yolk in the filling. Works perfectly!  -  18 Dec 2007  (Review from Allrecipes USA and Canada)

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