Baking? These biscuit recipes – including ideas from Jo Wheatley and John Whaite – are perfect with a cup of tea. Or why not impress your guests Jo Wheatley’s rose and chocolate cake.
Ingredients
- 100g unsalted butter, softened
- 50g caster sugar
- 100g plain flour, plus extra for rolling out
- 25g custard powder
- 25g cornflour
- For the custard-cream filling:
- 150g icing sugar
- 45g unsalted butter, softened
- 20g custard powder
- 3tsp full-fat milk
- You will also need:
- A baking tray lined with baking parchment
- A 6cm square or round cookie cutter
- A piping bag fitted with a 1cm round nozzle
Method
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To make the biscuits, beat the butter and sugar together until light and fluffy: this can be done either with an electric hand whisk or in a bowl with a wooden spoon. Sift the flour, custard powder and cornflour into the bowl and mix until thoroughly combined and smooth
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Wrap the dough in cling film and chill in the fridge for 20 minutes
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Meanwhile, preheat the oven to 170°C/325°F/Gas Mark 3
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Dust the work surface with flour and roll the dough out to a thickness of 3–4mm. Using the cutter, stamp out biscuits and place them on the lined baking tray. Gather any dough off cuts into a ball, then re-roll and stamp out more biscuits
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Pop the baking tray into the fridge to chill for 10 minutes
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Bake on the middle shelf of the preheated oven for 10-12 minutes until the biscuits are pale golden and firm. Leave to cool on the baking tray for a couple of minutes then transfer the biscuits to a wire rack until cold
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To make the filling, mix all the ingredients together until smooth using a hand-held whisk or in the bowl of a free-standing mixer. Spoon into a piping bag fitted with a 1cm round nozzle and pipe the filling onto one half of the biscuits, then sandwich together with the remaining biscuits.
