Melting Moments Biscuits

 

MUNCH RATING 4/5

 

These biscuits are basically like Viennese Whirls: melt-in-the-mouth buttery biscuits, with a buttercream filling. However they didn’t have the raspberry jam filling like Mr Kipling’s, which Steve was disappointed about! They were still very nice though and I was pleased with how they came out using my piping bag and the biggest star-shaped nozzle.

 

 

Unfortunately the nozzle fell out of the bag, as it had stretched too much from the pressure of pushing the biscuit dough out. So I had to just put teaspoons of the mixture on the tray in little blobs. They actually came out looking really good and reminded me a little bit of the Danish biscuits you can buy in the round tins.

 

 

I got this recipe from the Lakeland website and it says at the top the Baking Time is 10 minutes, but in the recipe it says 20 minutes. I had two trays of biscuits so I switched them around after 10 minutes, then I noticed that one tray started to burn after 15 minutes so I took it out. The other tray did take 20 minutes. You do have to watch them closely as they burn quite easily. When I made the filling it didn’t look like there was enough to fill all the biscuits, but I did actually have some leftover.

 

• Makes: 20 biscuits (10 when sandwiched together)
• Oven temperature: Gas mark 5/375°F/190°C

 

Ingredients:

• 125g butter, softened
• 1 tsp vanilla extract
• 2 tbsp icing sugar
• 112g plain flour
• 37g cornflour

FOR THE FILLING

• 30g butter, softened
• ½ tsp vanilla extract
• 80g icing sugar
• 1 tsp milk

 

Directions:

1. Beat butter, vanilla extract and sifted icing sugar in a small bowl with an electric mixer until light and fluffy. Stir in sifted flours.
2. Spoon mixture into a piping bag fitted with a 1cm fluted tube. Pipe 3cm rosettes about 3cm apart onto a lightly greased baking sheet (I just put them onto Magic Non-Stick Liner). If dropping teaspoons of the mixture, flatten them slightly. These biscuits don’t spread too much.
3. Bake in a moderate to hot oven (Gas mark 5/375°F/190°C) for about 10-20 minutes or until lightly browned. Cool on trays.
4. Make the filling: by beating together butter, vanilla extract and sifted icing sugar until light and fluffy. Beat in enough milk to make the mixture spreadable. Join cold biscuits together with filling.

COOK’S NOTES:

• Biscuits can be kept for up to 2 days stored in and airtight container.
• Unfilled biscuits are suitable for freezing.