Quick & Easy

Shortbread creams

Shortbread creams
8 Item


Cream filling


1.Preheat oven to 160°C (140°C fan-forced). Line two baking trays with baking paper.
2.Sift all flours and icing sugar twice into a bowl. Rub in butter, using fingertips, until a dough forms.
3.Roll 2-teaspoon measures of dough into balls; place on prepared trays. Dip a fork in cold water and press each biscuit down, to flatten and leave a decorative pattern. Bake biscuits 15 minutes, until pale golden. Cool on trays 5 minutes. Transfer to a wire rack to cool completely.
4.Meanwhile, make filling: using an electric mixer, beat icing sugar, butter and hot water in a bowl, until creamy. Add a drop or two of food colouring, if desired.
5.Sandwich biscuits in pairs with filling. Serve immediately.

If you like sweet treats but are keeping an eye on your weight, don’t fill the biscuits simply dust them lightly with icing sugar. If served individually, this will yield 16 biscuits.


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