Filled Biscuits
These are straightforward sweet biscuits with filling, like melting moments. Easy to make and very addictive!
Ingredients
Serves: 30
- 250g butter
- 2 cups (250g) plain flour
- 1/3 cup (80ml) light cream
- 1/3 cup (65g) white sugar for decoration
- 125g butter
- 1 1/4 cups (150g) icing sugar
- 3 tablespoons evaporated milk
- 1 teaspoon vanilla essence
Directions
Preparation:30min ›
Cook:10min ›
Ready in:40min
- Preheat oven to 190 degrees C.
- Cut 1 cup of the butter into the flour until the mixture resembles coarse crumbs. Stir in the cream and form the dough into a ball.
- Roll dough out 1cm thick and cut with a small round cutter. Roll cut circles in white sugar and place on ungreased baking sheets. Prick biscuits a few times with a fork.
- Bake for 8 to 10 minutes. Let biscuits cool before icing.
- To assemble: ice bottoms of half of the biscuits and place the remaining biscuits on top to make sandwich biscuits.
- To make buttercream icing: Beat 1/2 cup of the butter until fluffy. Gradually add the icing sugar. Beat in the evaporated milk and the vanilla. Adjust milk and icing sugar amounts to get buttercream to a good spreading consistency.
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Reviews and Ratings
Global Ratings:
(11)
Reviews in English (8)
These are great cookies that I've been making for years. I think the recipe should say 'roll to 1/8th of an inch in thickness' as opposed to 1/2 (which would give you really thick cookies). Sometimes the dough is too dry to roll easily- feel free to add as much cream as necessary to get a dough of good rolling consistency- otherwise, the cookies will have a tough texture. Also, MAKE SURE to prick the cookies! One time I didn't, and they blew up like balloons. - 09 Dec 2006 (Review from Allrecipes USA and Canada)
These were so good. I understand what the other reviewer was saying, but these are tea cookies so they should not be too sweet. We really loved them! - 23 Nov 2006 (Review from Allrecipes USA and Canada)
overall the cookies were okay. The frosting was really good but the cookie just had a really weird texture. It didn't have much flavor either so i added some almond extract. Good, but bland. - 26 Nov 2005 (Review from Allrecipes USA and Canada)