Biscuit and berry stacks 

Biscuit and berry stacks

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Calories:581 kcal
Difficulty:easy
Preparation:35 min
Ready in:65 min
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1 serving contains (Percentage of daily recommendation)
Calories581 kcal(29%)
Protein5 g(10%)
Fat45 g(56%)
Carbohydrates42 g(16%)
Added Sugar14 g(16%)
Roughage2 g(7%)

Recipe Development: EAT SMARTER

Ingredients

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For the cookies
2 cupsunsalted butter
1 cupsuperfine caster sugar
2 teaspoonsvanilla extract
3 cupsAll purpose flour
For the filling
4 cupscream 48% fat
4 tablespoonspowdered sugar
3.33 cupsRaspberries
3.33 cupsBlueberries

Directions

1 For the cookies: Beat the butter, sugar and vanilla in a mixing bowl until light and fluffy.
2 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.
3 Preheat the oven to 180°C (160° fan) 350°F gas 4. Line two large baking trays with non-stick baking paper.
4 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.
5 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.
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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