This tasty recipe is May’s offering from my calendar. I think the recipes of the Great British Bake Off calendar are getting more and more difficult as the months go on! Although the end product was delicious the techniques required were hard to master (see my bracketed notes down below).
- 250g unsalted butter, softened
- 60g icing sugar, sifted
- 1/2 tsp vanilla extract
- 250g plain flour
- 60g conflour
- red food colouring
For the filling
- 12ml semi-skimmed milk
- 2 tbsp plain flour
- 125g caster sugar
- 125g unsalted butter, softened
- 1/2 vanilla extract
- 2 tbsp raspberry jam
2 baking sheets, lined with baking paper; a piping bag fitted with a star nozzle
Using a wooden spoon or electric mixer, beat the butter with the icing sugar until pale and fluffy. Add the vanilla and beat for a few seconds. Sift the flour and cornflour together into the bowl and mix until smooth.
Paint a straight line of red food colouring on the inside of the piping bag, from the tube to the opening of the bag. Spoon the biscuit mixture into the piping bag (this didn’t actually work for me so I skipped the food colouring and just placed a tsp of the mixture onto the baking sheet and pressed down lightly with my fingers).
Pipe into 32 swirls on the baking sheet. each swirl should be about 5cm across and 2.5cm high. Chill in the fridge for 15 minutes to firm (I also skipped this as mine were already very firm).
Preheat the oven to 180C. Bake the biscuits for about 12 mins or until pale golden. Leave for a few minutes on the baking sheet to set slightly before transferring to a wire rack to cool.
To make the filling: heat the milk with the flour in a small pan, whisking constantly until the mixture boils and thickens. Whisk over a very low heat for a minute to cook out the taste of the flour, then pour the mixture into a bowl. Cover closely with clingfim to prevent a skin from forming and leave until completely cold.
Beat together the sugar and butter until very pale and fluffy (about 10 mins). Add the thickened milk mixture and chill until firm enough to pipe.
To assemble, spread a little jam on the bases of half the biscuits. Pipe small swirls of the filling onto the bases of the remaining biscuits and sandwich pairs together.