BACHELORS’ BUTTONS

Makes about 27 sandwiched biscuits

225g butter, softened ¾ cup caster sugar 2 eggs 3 cups self-raising flour 1 tablespoon cornflour ⅓ cup strawberry jam hundreds and thousands, to decorate

ICING

1½ cups icing sugar mixture 20g butter, softened 2 tablespoons hot water 1 drop pink food colouring Preheat oven to 180°C. Line 2 baking trays with baking paper. Using an electric mixer, beat butter and caster sugar until pale and creamy. Add eggs, 1 at a time, beating well after each addition until combined. Add self-raising flour and cornflour, and stir until a soft dough forms. Roll out dough on a lightly floured surface until 6mm thick. Using a 5.5cm round cutter, cut 54 biscuits from dough. Place biscuits, 2cm apart, on prepared trays. Bake for 10–15 minutes or until just starting to turn golden. Transfer to wire racks to cool. To make icing, place icing sugar, butter and hot water in a bowl and stir until smooth. Transfer half of icing to a separate bowl. Add a drop of pink food colouring and stir until well combined. Spread flat sides of half of biscuits with strawberry jam. Sandwich together with remaining biscuits of a similar size. Spread biscuits with pink or white icing, and decorate with hundreds and thousands.

SHARE YOUR FAMILY FAVOURITES

Do you have a recipe that has been passed down through generations? Send us your recipe, the story behind it and a photograph (preferably a copy or scan) of the relative who passed it on. Remember to include a daytime telephone number. Email Sarah Neil at sarah.neil@news.com.au or send a letter to Heirloom Recipe, Country Style, Locked Bag 5030, Alexandria NSW 2015. Note: recipes may also be published online at homelife.com.au