Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 15 people
Difficulty level: 3 out of 4
7 Ingredients
Number of servings
15
- 1/3 cup vanilla custard powder
- 3/4teaspoons baking powder
- 1 3/4 cup plain flour
- 1 1/2 cup icing sugar, sifted (save 1 cup for buttercream filling)
- 310grams butter , soft (save 60g for buttercream filling)
- 1/3 cup raspberry jam
- 1teaspoons vanilla extract
Nutrition per serving
1350kJ / 323Cal
1350 Kilojoules or 323 Calories
16% of daily energy intake*
Protein
2.0grams
Fat
17.6grams
Carbs
39.3grams
Sugars
25.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 160°C. Line three large baking trays with baking paper.
Step 2 of 5
Beat butter and vanilla together in a bowl until pale and creamy. Sift flour, icing sugar, custard powder and a pinch of salt together. Stir into butter mixture to form a soft dough.
Step 3 of 5
Roll tablespoons of mixture into 30 balls and place on trays, leaving space between for spreading. Using a fork, press biscuits slightly to leave indents. Bake for 20 minutes or until pale golden. Cool on trays for 5 minutes before transferring to a wire rack to cool completely.
Step 4 of 5
Meanwhile, to make the buttercream, beat butter in a bowl until creamy. Gradually add the icing sugar, beating until smooth.
Step 5 of 5
Spread flat side of half of the biscuits with buttercream. Top with 1 tsp jam and sandwich together with a second biscuit. Repeat with remaining biscuits.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.