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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


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.


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 or send a let­ter to Heir­loom Recipe, Coun­try Style, Locked Bag 5030, Alexan­dria NSW 2015. Note: recipes may also be pub­lished on­line at home­

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