- 200 gm soft icing sugar
- 660 gm salted butter
- 600 gm plain flour
- 200 gm cornflour
- Additional icing sugar for dusting
- Fudge Icing
- 100gm soft icing sugar
- 30 gm butter
- 10 ml hot water
- 10 ml lemon juice
Preheat oven to fan forced 180C
Place room temperature (on a mild day) butter and icing sugar into a mixer and mix with a paddle attachment until light and creamy. It should be quite pale when you have finished mixing together.
Add both flours and mix until combined, but don’t over mix.
Place the mixture into a piping bag with a star nozzle (size 11). Spray a baking tray with canola baking spray and line the baking tray with baking paper. The spray helps the baking paper stick to the tray and not move when you are piping.
Pipe the biscuit mixture using the star nozzle in a circle making sure that there is no empty centre. Make sure there is room for the biscuit to expand between each one. Repeat until all the mixture is used. It should take four trays. If you only have two trays, make sure the remaining mixture is covered so the air can’t dry it out.
Bake in the oven for 10 – 12 minutes, at which stage the biscuits will be light golden in colour.
Remove the biscuits on to a wire cooling rack and allow to cool completely.
Using the fudge icing, pipe a little into the centre of the bottom of half the biscuits and place this icing side up on the tray. Take another biscuit of similar size and place this flat side down onto the fudge icing making a biscuit sandwich.
Dust the top of each biscuit sandwich with additional soft icing sugar.
Place all ingredients into a mixing bowl and mix on high for 3 minutes. Left over fudge icing can be frozen for next time.
By: Chrissy Rob