Buttery Shortbread Biscuits Sandwiches
with a Chocolate Buttercream Filling
An easy recipe to get the kids in the kitchen!
Cals 374 · Prot 3 · Carbs 43 · Fat 21
Family Friendly
Vegetarian
40 min
An easy recipe to get the kids in the kitchen!
Cals 374 · Prot 3 · Carbs 43 · Fat 21
Family Friendly
Vegetarian
Ingredients
Biscuits
Butter
4*
100 Grams
Caster sugar
75 Grams
Plain flour
10*11*
150 Grams
Vanilla essence
5 ML
Chocolate buttercream
Butter
4*
100 Grams
Icing sugar
150 Grams
Cocoa powder
15 Grams
Vanilla essence
5 ML
Water
15 ML
Allergens
*4 Milk, *10 Wheat, *11 Gluten
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 1553 / 374 |
| Fats (g) | 21 |
| of which saturated (g) | 13.3 |
| Carbohydrates (g) | 43 |
| of which sugars (g) | 30.3 |
| Fibers (g) | 0.5 |
| Proteins (g) | 2.8 |
| Salt (g) | 0.3 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Make buttercream
- Remove butter from the fridge to soften.
- Use a wooden spoon or electric beater to beat 100g butter for 3-4 min until pale and creamy.
- Add half the icing sugar and half the cocoa powder. Beat for 1-2 min.
- Add the remaining icing sugar and cocoa powder. Beat for 1-2 min.
- Add the vanilla and 1 Tbsp water and beat for 1-2 min until fluffy.
- Cover and refrigerate until ready to use.
2 Cream butter and sugar
- In a medium bowl, use a wooden spoon or electric beater to beat together butter and caster sugar for 3-4 min until pale and fluffy.
- Use a spatula or spoon to scrape down the sides of the bowl.
Tip! Creaming in baking is beating together the butter and sugar to incorporate air and create a tender texture.
3 Make dough
- Preheat oven to 180°C.
- Add the flour and vanilla essence and beat for 30 sec to incorporate.
- Use a spatula or spoon to scrape down the sides of the bowl to ensure everything is well mixed.
- Use clean hands to bring the mixture together to form a stiff dough. Avoid kneading the dough too much, as it changes the consistency.
Tip! Dough can be refrigerated until ready to use.
4 Shape biscuits
- Divide the dough into 4 portions. Divide each portion into 4 again to form 16 balls.
- Flatten the balls between your hands and place onto a lined baking tray, ensuring there is enough space between each portion.
- Use a fork to create an imprint in the surface of each biscuit, to enhance texture.
Tip! Dip the fork in flour before pressing the dough, to avoid it sticking.
5 Bake
- Bake for 10-12 min until the edges are starting to brown.
- Once baked, remove from the oven and allow to cool completely before adding the buttercream.
- Remove the buttercream from the fridge while the biscuits bake, so that it softens for easy spreading.
6 Serve
- Mix the chocolate buttercream well with a whisk or spatula until it is smooth and fluffy again.
- Spread a spoonful of buttercream onto half of the biscuits.
- Top with the remainder of the biscuits and enjoy.
- Buttery Shortbread Biscuits can be enjoyed individually or as a sandwich, with or without Chocolate Buttercream.
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