This will be the biggest recipe of the year….so get your skates on. The critical info is to ensure that your slices of biscuit are as big as your cutter; to use a symmetrical shape to reduce errors; to cut the shapes carefully so that the colour lines match up; to not overcook the biscuits or they will be hard to cut; and to bake in small batches so there is tome to cut hem before they firm up as they cool.
- 375g unsalted butter
- 1 1/2 cups caster sugar
- 1 egg
- 2 egg yolks
- 2 tsp natural vanilla extract
- 4 cups plain flour
- 2 tsp bicarbonate of soda
- 1/2 tsp fine salt
- food colours
- 1 1/2 cups icing sugar
- 1 egg white
- 1 tsp lemon juice
- 1 cup miniature chocolate buttons
1 Preheat oven to 180C. Combine the butter and sugar in the bowl of an electric mix and beat with the paddle attachment on medium speed for 5 minutes, until light and creamy. Add the egg, yolks and vanilla, then continue beating for 1 more minute.
2 Sift the flour, bicarbonate of soda and salt together, then fold in entry, mixing until a dough forms.
3 Divide the dough into six even pieces, and tint each a different colour. Roll out between layers of non-stick baking paper, then stack in layers. Cut in half and stack on top to create a block a least as high as your cutter. Refrigerate for 1 hour, until firm.
4 Cut into slices ½cm thick and arrange on lined baking trays. Bake for 12 minutes until firm, but not golden, then immediately cut into shapes while the biscuits are still soft. Cut a whole in the centre of every third biscuit for filling later.
5 Combine the icing sugar, egg white and lemon juice in the bowl of an electric mixer and beat with the paddle attachment on medium speed for 5 minutes, until very light. Pipe an outline onto the underside of one of the complete biscuits, then arrange a hollow one on top. Fill with miniature chocolate buttons, then pipe more icing around the edge and complete with a second biscuit. Set aside for 20 minutes, until the icing is firm.