Biscuit and Berry Stacks
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in
Ingredients
for
8
- 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
Preparation steps
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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