Sandwich Sprinkle Biscuits Recipe
Uploaded by Renshaw Baking
10 to 12
- 125 g butter or margarine
- 55 g caster sugar
- 180 g plain flour, sieved
- 400 g Renshaw Vanilla Frosting
- Selection of sprinkles
Heat the oven to 190°C/375°F/gas mark 5.
Cream together the butter and caster sugar until smooth then gradually stir in the plain flour to form a smooth paste.
Wrap the shortbread dough in cling film and leave to rest in the fridge for 30 minutes.
Knead the dough lightly and roll out to the desired thickness, on a work top dusted with flour. Use a 4cm round cutter to cut out circle biscuit shapes.
Place the circles on a greased and lined baking tray and bake in the oven for 15-20 minutes until pale-golden brown
Remove from the oven and leave to cool on a wire rack.
Decant the Renshaw Vanilla Frosting into a piping bag fitted with a 1-1.5cm plain piping tube or simply cut off the end of the piping bag.
Pipe a large bulb of vanilla frosting onto half of the biscuits and sandwich each with the remaining biscuits. Press together until the filling floods to the edge of each biscuit.
Empty your sprinkles into separate bowls and roll each biscuit in the sprinkle of your choice until all the frosting is coated.