Description
Tender, buttery little biscuits with a delicate almond flavour and a sweet creamy filling tucked between them. They’re lovely with a cup of tea, and honestly, the hardest part is waiting for them to cool before sandwiching them together.
Ingredients
Units
Scale
Biscuits
- 1 cup plus 2 tablespoons - 250 g margarine, softened
- 1/2 cup icing sugar, sifted
- 1 tsp almond essence
- 2 cups cake flour, sifted
- 1/2 cup Maizena - Cornflour, sifted
Almond Icing
- 1 cup icing sugar, sifted
- 2 tablespoons plus 1 teaspoon - 30 g margarine, softened
- 1/2 tsp almond essence
Instructions
- Preheat the oven to 320⁰F (160⁰C). Line baking sheets with parchment paper or lightly grease them.
- Beat 250 g softened margarine and 1/2 cup sifted icing sugar until creamy and smooth. You don’t need to whip it for ages, just make sure there are no obvious lumps of margarine.
- Add 1 tsp almond essence and mix it through.
- Gradually add 2 cups sifted cake flour and 1/2 cup sifted Maizena, a little at a time, mixing until you have a soft, pliable dough. Don’t tip all the flour in at once. Depending on the margarine and flour, you may find the dough comes together slightly differently each time.
- If you’re piping the biscuits, the dough should be soft enough to pipe but still hold its shape. If you’re cutting shapes, gently roll the dough out on a lightly floured surface and cut into your preferred shapes. Try not to make them too thick, as you’ll be sandwiching two biscuits together.
- Arrange the biscuits on the prepared baking sheets, leaving a little space between them.
- Bake at 320⁰F (160⁰C) for 20 to 30 minutes, checking them from about 20 minutes. They should be cooked through and lightly golden around the edges. They don’t need to become deeply browned.
- Leave the biscuits on the baking sheets for a few minutes, then carefully transfer them to a wire rack. Cool completely for 45 minutes to 1 hour before adding the icing. This part matters because warm biscuits will soften the icing and make sandwiching them together rather messy.
- For the icing, beat 30 g softened margarine with 1 cup sifted icing sugar until smooth and creamy. Add 1/2 tsp almond essence and mix until well combined.
- Spread a small amount of almond icing onto the flat side of one cooled biscuit, then gently sandwich it with another biscuit. Repeat with the remaining biscuits and icing.
- Let the assembled biscuits stand for a little while before storing them so the icing can settle.
Notes
Prepared, tried, and tested by Rashika
