These ‘not so little biscuits because I used a rather large cookie cutter’ are so easy to make and look amazing! Feel free to use your own biscuit recipe if you have a personal favourite. This recipe was created and photographed for us by Aimee - our placement student from 2017 - 18 and gifted and talented baker; thank you Aimee!
(Makes 16 biscuits)
Boddington’s Strawberry Conserve
For the biscuits:
250g butter, softened
140g caster sugar
1 egg yolk
2 tsp of vanilla extract
300g plain flour
For the cream filling:
100g softened butter
200g icing sugar
2 tsp vanilla extract
1. Preheat the oven to 180 degrees.
2. Whisk butter with sugar in a mixing bowl until light and fluffy, stir in the egg yolk and vanilla. Beat briefly.
3. Sift in the flour and mix well. Knead gently until smooth and transfer to fridge for 30 minutes.
4. Meanwhile, to make the filling, whisk together butter, icing sugar and vanilla until pale and fluffy.
5. Roll the chilled dough out to roughly the thickness of a £1 coin – the thicker the biscuits are, the trickier they are to eat… plus they will cook quicker if they are thinner!
6. Cut out all the biscuits in your shape of choice, then use the end of a piping nozzle or a small round cutter to remove the middle of half of the biscuits.
7. Bake for 15 minutes. Put the biscuits with a hole in to one side - these will be the tops of the biscuits in a moment.
8. Place the filling into a piping bag for easier depositing onto biscuit. Pipe lots of small dots around the edge of each whole biscuit.
9. Now transfer the strawberry jam into a piping bag - use a nozzle with a big enough hole for the strawberries to get through. Drop a generous amount onto the centre of each whole biscuit.
10. Finally, put one of each biscuit top onto the jam and cream-covered bottoms.