Ingredients
Biscuits
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250g butter, cubed
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1/3 cup (50g) icing sugar, sifted
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1 tsp Queen Vanilla Bean Paste
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1 1/2 cups (225g) plain flour
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1/3 cup (50g) cornflour
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1/4 cup (30g) cocoa powder
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2 tsp Queen Natural Orange Extract
Filling
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50g butter, at room temperature
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1 tsp Queen Vanilla Bean Paste
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1 tsp Queen Natural Orange Extract
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2/3 cup (110g) icing sugar, sifted
Method - Biscuits
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1
Preheat oven to 160°C (fan forced). Line a baking tray with non-stick baking paper. Beat butter, icing sugar, Orange Extract and Vanilla Bean Paste in a medium bowl with electric beaters until pale and creamy.
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2
Sift together the flour, cocoa and cornflour, add to the butter mixture and mix with the beaters on the lowest possible speed until just combined and soft dough forms.
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3
Lightly flour hands then roll the mixture into small balls. Place on the prepared baking tray about 5cm apart. Use a fork that has been dipped in flour to flatten each ball to about 3cm in diameter and 1cm thick.
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4
Bake in preheated oven for 15 minutes or until cooked through. Cool on baking tray. Repeat with remaining mixture.
Method - Filling
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1
Beat butter, Vanilla Bean Paste and Orange Extract in a small bowl with electric beaters until pale and creamy. Add icing sugar and beat until combined. Refrigerate until required.
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2
To assemble biscuits, spread the base of a biscuit with filling and then join with another biscuit. Repeat with remaining biscuits and filling. Store in an airtight container for up to 5 days.
To freeze ahead this recipe, prepare biscuit dough and wrap in a double layer of cling wrap for up to three months. When ready to use simply thaw and prepare biscuits and filling as per method below.
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