Biscuit and Berry Stacks

Name: Biscuit and Berry Stacks
Total time: 1 h 5 min
Yield: 8
Ingredients: 1 cup unsalted butter; 0.5 cup superfine caster sugar; 1 teaspoon vanilla extract; 1.5 cups All purpose flour; 2 cups cream (48% fat); 2 tablespoons powdered sugar; 1.667 cups Raspberries; 1.667 cups Blueberries

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Recipe author: EAT SMARTER

My cookbook

581

calories

Calories

35 min.

Preparation

1 hr 5 min.

Ready in

easy

Difficulty

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Ingredients

for 8 layered biscuits

For the cookies: 1 cup
unsalted butter; ½ cup
superfine caster sugar; 1 teaspoon
vanilla extract; 1 ½ cups
All purpose flour

For the filling: 2 cups
cream (48% fat); 2 tablespoons
powdered sugar; 1 ⅔ cups
Raspberries; 1 ⅔ cups
Blueberries

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Preparation steps

Step 1/6

For the cookies: Beat the butter, sugar and vanilla in a mixing bowl until light and fluffy.

Step 2/6

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.

Step 3/6

Preheat the oven to 180°C (160° fan) 350°F gas 4. Line two large baking trays with non-stick baking paper.

Step 4/6

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.

Step 5/6

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.

Step 6/6

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.

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