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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581

calories

Calories

My cookbook

easy

Difficulty

35 min.

Preparation

ready in 1 hr 5 min.

Ready in

Nutritions

1 <none> contains
(Percentage of daily recommendation)

Calorie	581 kcal	(28 %)	more
Protein	4.9 g	(5 %)	more
Fat	45.18 g	(39 %)	more
Carbohydrates	41.61 g	(28 %)	more
Sugar added	14.41 g	(58 %)	more
Roughage	2.41 g	(8 %)	more

Our nutritional traffic light explained

more nutritions

Vitamin A	450.71 mg	(56,339 %)
Vitamin D	0.96 μg	(5 %)	more
Vitamin E	1.66 mg	(14 %)
Vitamin B₁	0.22 mg	(22 %)
Vitamin B₂	0.26 mg	(24 %)
Niacin	2.94 mg	(25 %)
Vitamin B₆	0.06 mg	(5 %)
Folate	53.38 μg	(18 %)	more
Pantothenic acid	0.55 mg	(9 %)
Biotin	1.57 μg	(3 %)	more
Vitamin B₁₂	0.14 μg	(5 %)	more
Vitamin C	10.07 mg	(11 %)
Potassium	152.41 mg	(4 %)	more
Calcium	58.39 mg	(6 %)	more
Magnesium	17.48 mg	(6 %)	more
Iron	1.42 mg	(9 %)	more
Iodine	9 μg	(5 %)	more
Zinc	0.49 mg	(7 %)	more
Saturated fatty acids	28.21 g
Cholesterol	128.86 mg		more

Recipe author: EAT SMARTER

Ingredients

Preparation

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

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.