Not long before Christmas, a new biscuit tray turned up in our kitchen – a Wilton sandwich cookie pan to be exact. Now anyone who knows me knows that I’m a sucker for gadgets, so I had to try it out and see what kind of results I could get from it.
The packaging had some pretty inspiring pictures of interestingly coloured biscuits, but the actual recipes were not so inspiring. The first one I looked at called for something like a cup and a half of vegetable oil, and some butter flavoured essence, which sounded pretty revolting.
I did some searching and had a look in my recipe books and settled on this recipe:
- 125g Stork margarine
- 150g granulated sugar
- 1 egg
- 250g plain flour
- Red food colouring powder
- Beat margarine and sugar together until white and fluffy
- Slowly add egg, beating thoroughly
- Mix together flour and food colouring and fold into mixture
- Roll out into cookies and bake at 180 C
I used the red food colouring powder that I bought for making our red velvet wedding cake – it gives a great vivid red colour without having much impact on the texture the way some of the liquid food colourings do. The recipe above gave a fairly stiff dough which was the perfect consistency for rolling out.
For the first batch, I rolled it out to about half a centimetre thickness and cut circles that were the size of the outer lip in the tray.
When I put them into the tin, they basically filled the indentations, with a slight bulge to the top.
I baked them for 10 mins, but they were a little bit darkened on the outside when I took them out of the oven. Although they hadn’t really risen, they were clearly much to thick to sandwich together properly, and had quite a big lip around the outside.
Since there was plenty of dough left over, I had another attempt. This time I rolled it much thinner, maybe 2 millimetres, so that it sat quite low in the tray and only came up to the top of the inner lip.
This second batch took only 5 mins to cook, and were still a lovely red colour when they came out. They were solid and crispy all the way through, and just the right size for sandwiching.
- 100g Granulated Sugar
50g Demerara Sugar
25ml Cold water
1 tbsp of golden syrup
25ml Double cream (gently heated in the microwave for 40secs)
1/4 tsp sea salt
25g Stork for caramel
3 tbsp coconut oil
- 125g Stork for buttercream
- Stir the sugars, water and syrup over a low heat until completely dissolved. This takes a long time so be patient and keep stirring!
- Increase the heat and bring it to a gentle boil – watch it carefully at this stage, it’s likely to burn very easily.
- Once it has darkened slightly, remove from the heat and add the warmed cream, stirring continuously.
- Add the salt, 25g of Stork, and coconut milk and stir until it is well blended. At this point you have essentially a nice salted caramel sauce.
- Once it has cooled completely, soften another 125g Stork and slowly beat in the salted caramel to create a thick buttercream filling.