These melting moments are very delightful for the fact that they literally melt in my mouth and they were made based on the recipe from Donna Hay's Modern Basic Book 2.
I can't complain about how delicious these biscuits are but there is one thing that I just can't figure out about this recipe. Why do my biscuits not resemble the biscuits in her book? In Donna's book, the sandwiched biscuits were so perfectly shaped that their piped design were so well-intact even after they were baked. They hold their shape so well that they are even "pointed" after they are sandwiched. Prior baking, mine were nicely piped just like the ones shown in her book but they spread out so much while baking that they lost their shape. Then, I did a triple check in my ingredients, steps and oven temperature and I reckon that it wouldn't be my mistakes that my biscuits did not look like hers... or maybe I'm wrong??? Have I over-beat my butter and sugar mixture?
To assure myself further, I've made a comparison of this recipe from other piped biscuits ones and realized that this one has 1/4 cup less of cornflour or custard powder and probably give a more buttery but less solid dough that might not hold their shape so well.
Despite their "imperfect" look, these biscuits were fantastic and I'm happy to stick to this recipe for its taste than its look...
|The texture of the biscuits and the butter cream are both so light that they just melt in our mouth...|
Here's the recipe from Donna Hay modern Basic book 2
175g butter, softened (I use the unsalted one)
1/4 cup icing sugar
1 tsp vanilla extract
1 cup plain flour, sifted
1/4 cup cornflour sifted
my butter cream filling:
60g unsalted butter, softened
120g icing sugar
1. Preheat oven to 180°C. Line baking tray with baking paper.
2. Place butter, icing sugar and vanilla in a bowl and beat with electric beaters until light and fluffy. Stir in flour and cornflour until combine.
3. Place mixture into a piping bag fitted with a fluted nozzle. Pipe 3 cm rounds onto lined baking tray, allowing room for spreading.
4. Bake for 12-14 min or until golden. Cool on tray.
5. To make filling, beat butter and icing sugar until light and creamy. Pipe onto half the biscuits and sandwich with the remaining biscuits. Make 16 filled biscuits.