Biscuit and Berry Stacks
• Ready in 1 hr 5 min.
|Saturated Fat Acids||28.21 g|
|Sugar added||14.41 g|
1 <none> contains
|Saturated fatty acids/g||28.21|
Recipe author: EAT SMARTER
For the cookies: Beat the butter, sugar and vanilla in a mixing bowl until light and fluffy.
Sift in the flour and mix to a dough. Knead on a lightly floured surface until smooth. Wrap in cling film and chill for 30 minutes.
Preheat the oven to 180°C (160° fan) 350°F gas 4. Line two large baking trays with non-stick baking paper.
Roll out the dough on a lightly floured surface and cut into 24 daisy shapes using a flower-shaped cookie cutter and place on the baking trays.
Bake for about 15 minutes until lightly golden. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.
For the filling: whisk the cream and icing sugar until thick. Sandwich the cookies together in 3s with the cream and berries, finishing with a topping of cream and berries. Eat immediately.