I love biscuits, I love everything about them, making them to eating them and even eating the left over raw cookie dough.
I very seldom make biscuits, simple because they take up a great part of my day and when they look so pretty in their container, my mother gets the urge to dish them out like its Christmas.
So what started out as 5 dozen in the container that should last up the week lands up being 6 biscuits that only last the weekend.
Hence my concern when it comes to batch baking biscuits and it seems like such a waste just to make all those dishes dirty to make only a dozen cookies.
I came across this recipe in Nadiyah’s cookbook and at first, I didn’t want to try it out, because the dough needed to be swirled with a pipping bag and nozzle. I have bad experiences with pipping bags and cookie dough, especially around the time of Diwali. The bag always and I mean always bursts.
But nevertheless I decided to give these a try, they just looked so pretty in the book.
I was so surprised when I actually managed to pipe out the swirls, not 100% perfect but nothing a little icing sugar and butter cream can’t fix.
Thanks to the time I took before I started baking to measure out equal circles, I was able to get identical biscuits which made sandwiching two cookies together super easy.
Everyone loved these little beauties and the upside they do not contain eggs.
- 250g x butter, room temperature.
- 100g x icing sugar, sifted.
- 250g x cake flour, sifted.
- 30g x corn flour, sifted.
- ½ x tsp baking powder, sifted.
- Pinch of salt.
- Icing sugar for dusting
- Cream the butter and icing sugar together, till light and fluffy.
- Mix in the cake flour, corn flour, baking powder, salt.
- Place in a pipping bag, fitted with a star nozzle.
- Pipe 5cm in diameter rosettes onto a greased baking tray.
- Pop the tray in the fridge for 30 minutes to chill.
- Before popping the baking tray into a preheated oven.
- Bake at 180 degrees for 15 – 20 minutes.
- Remove from the oven and allow to cool for 10 minutes on the baking tray, before placing onto a cooling rack to cool completely.
Ingredients for the buttercream:
- 75g x butter, room temperature.
- 1 ½ x tsp rose essence.
- 175g x icing sugar, sifted.
- Cream together all the ingredients till light and fluffy and well combined.
To assemble these cookies, sandwich two biscuits together with a generously dollop of buttercream.