Featuring coconut, vanilla and raspberry jam,and topped with an edible glitter hologram, these pretty biscuits are sure to impress.
Cream butter, sugar and vanilla essence until combined
Add egg and mix until well combined
Mix in sifted flour, bicarbonate of soda and coconut
Remove dough from mixing bowl and form into a flat ball shape
Roll between 2 sheets of grease proof paper until approximately 5mm thick
Cut 24 biscuits from the dough with a large heart cutter
Make the top biscuit use a smaller heart cutter and cut shape in the middle of 12 of the larger hearts
Bake at 190C for 10-15 minutes
Butter cream- beat butter essence and icing sugar until light and fluffy, beat in milk
Boil down raspberries and sugar on a low heat for 20-30 minutes until nice and thick then allow to cool completely
Pipe butter cream around the outside edge of the bottom biscuit then fill the inside with raspberry jam
Place window biscuit on top of the jam and press down gently
Decorate with icing and glitter
The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99.
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