German Biscuits
Ingredients:
Biscuits
225g grated frozen salted butter
100g caster sugar
250g plain flour sieved
1 small egg
Flour for cutter
Icing
200g icing sugar sieved
Approx. 40-50ml milk (probably won’t need all of it)
1tsp vanilla extract
Raspberry jam
Glace cherries or sweeties like smarties to decorate
Method:
1. Preheat oven 180c.
2. Line baking parchment on baking tray.
3. In a mixing bowl put on top of the scales and ‘zero’ out. Take the block of frozen butter out of the freezer and grate the butter into the bowl. Then rub the butter into the flour to make breadcrumbs and then stir in the sugar. Then add in the egg and with a knife to bring the dough together to form a ball (make sure there are no more traces of egg). Do not over work the dough.
4. Lightly dust the work surface and roll to about 3-4mm thickness and dust the cutter in some flour to stop it sticking. (If the dough is too sticky roll between 2 pieces of parchment paper. Then place the rounds on the baking parchment and on a baking tray, make sure they are spaced out.
5. Scrap biscuit dough can be combined together again and re rolled out and cut more rounds. Make sure you have even number of biscuits cut so each one has a pair.
6. Then put into fridge and cool for a further 15 min, this firms up the biscuits and stops the biscuit spreading when baking and keeps them uniform in shape.
7. Bake for approx. 12-15min till lightly golden. Put onto a cooling rack and leave till it is completely cooled.
8. Choose a matching sized biscuit to sandwich together.
9. Mix the icing sugar with vanilla and drizzle a little bit of milk in at a time to make a thick icing consistency (you probably won’t need all the milk).
10. Once biscuits are cooled sandwich with jam and the ice on top and decorate with a sweet or halved glace cherry.
