The Australian Women’s Weekly Food Magazine
GIANT PIZZA BISCUITS
PREP + COOK TIME 1 HOUR (+ REFRIGERATION, STANDING & COOLING) MAKES 24 “WEDGES”
You need a 3cm round pastry cutter. 125g butter, softened
1/3 cup (75g) caster sugar
1 teaspoon vanilla extract
1 egg
2 cups (300g) plain flour
¼ cup (30g) custard powder
1/3 cup (110g) strawberry jam
8 red sour straps (80g)
5 yellow musk sticks (35g) 8 spearmint leaves (40g)
10 Chicos (45g) or black jelly beans 100g white chocolate Melts
1 Preheat oven to 180°/160°C fan. Grease three oven trays; line with baking paper.
2 Beat butter, sugar and extract in a small bowl with an electric mixer until smooth and pale. Add egg; beat to combine. Stir in sifted flour and custard powder until a soft dough forms. Shape dough into a disc, wrap in plastic wrap; refrigerate for 1 hour. 3 Divide dough into three equal portions. Using a rolling pin, roll out one portion at a time between sheets of baking paper until 20cm round. Place rounds on oven trays. Cut rounds into 8 wedges each (but don’t separate the wedges).
4 Bake “pizzas” for 15 minutes or until lightly golden and they can be pushed gently without breaking.
Cut pizzas into slices again (in case the wedges have baked together, but don’t separate). Stand biscuits on tray for 10 minutes before transferring to a wire rack to cool.
5 Spread jam over pizzas leaving a 1cm border. To make “salami”, use the pastry cutter to cut rounds from the sour straps. To make “pineapple pieces”, cut musk sticks widthways into 3mm slices. To make “olives”, cut spearmint leaves and Chicos widthways into thin slices.
6 Place two slices of “salami” on each pizza biscuit; scatter with “pineapple pieces” and “olives”.
7 Melt white chocolate. Spoon into a small ziptop bag; snip end and drizzle chocolate over pizza to make “melted cheese”. Stand at room temperature until set.