These biscuits are wonderfully short and crumbly and are filled with a lovely jam and buttercream filling.
For the filling
Preheat the oven to 190C/170C (fan)/Gas 5. Line a baking sheet with greaseproof paper.
Put the butter, icing sugar, plain flour, cornflour and vanilla extract in a food processor and blend until smooth. You may need to scrape the mixture down a couple of times with a rubber spatula.
Spoon the dough into a piping bag fitted with a large star nozzle. Pipe 16-18 x 6cm/2½in rosettes of the dough, spacing well apart.
Bake in the centre of the oven for 13-15 minutes or until pale golden-brown and firm. Cool on the baking tray for five minutes then transfer to a cooling rack. Repeat with the remaining dough to make 32-36 biscuits.
For the filling, put the butter in a bowl and sift the icing sugar on top. Add the vanilla extract and beat with a wooden spoon or an electric whisk until very light and smooth. Spoon into a clean piping bag fitted with a large star nozzle. Put the jam in a bowl and stir until smooth.
Spoon a little jam onto the flat side of 16 of the biscuits and place jam-side up on the cooling rack. Pipe the buttercream icing onto the remaining biscuits and sandwich with the jam. Put on a serving plate and dust with sifted icing sugar. Serve.
Recipe taken from the Hairy Bikers
I’ve tried out a fair few cookie recipes with the hopes of finding the perfect cookie. I wanted it to crispy on the outside, chewy on the inside and not too sweet.This recipe ticks all of those boxes they are thick and chewy without being doughy or greasy. Result!
Makes 12 small/6 Large cookies
You will need…
- 1/2 (115g)cup butter, softened to room temperature
- 1/2(100g) cup brown sugar, packed
- 1/3 (62g) cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- (192g) 1 1/2 cup all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup [175g] semisweet/ milk chocolate chips
- Preheat oven to 350°F/180°c. In the bowl of a stand mixer, use the paddle attachment to cream together the softened butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add egg and vanilla, and mix until combined, about 1 minute.
2. Add in the flour, cornstarch, baking soda and salt, and beat on medium-low speed until combined. Fold in (stir in) the chocolate chips by hand until just combined.
3. Use a large cookie scoop (equivalent to 3 tablespoons) or a spoon to shape the dough into balls, and place them on a parchment-covered baking sheet. Chill in the refrigerator for at least 10-20 minutes, or until the dough is chilled through. (This will help prevent the cookies from spreading out too flat when they bake.)
4.Bake for 10-12 minutes until the edges are just set. The centers may look slightly undercooked. Cool cookies on the baking sheet for about 5 minutes, then transfer to a wire rack to finish cooling. Serve immediately or store in a sealed container for up to 1 week. You can also freeze the cookies for up to 3-4 months.
Recipe Taken from Gimme some Oven