FOOD PREPARATION AND RECIPE TESTING
PE TA G R AY
BACHELORS’ BUTTONS
Makes about 27 sandwiched biscuits
225g butter, softened
¾ cup caster sugar
2 eggs
3 cups self-raising flour
1 tablespoon cornflour
⅓ cup strawberry jam
hundreds and thousands, to decorate
ICING
1½ cups icing sugar mixture
20g butter, softened
2 tablespoons hot water
1 drop pink food colouringPreheat oven to 180°C. Line 2 baking
trays with baking paper.
Using an electric mixer, beat butter
and caster sugar until pale and creamy.
Add eggs, 1 at a time, beating well after
each addition until combined. Add
self-raising f lour and cornf lour, and
stir until a soft dough forms.
Roll out dough on a lightly f loured
surface until 6mm thick. Using
a 5.5cm round cutter, cut 54 biscuits
from dough. Place biscuits, 2cm apart,
on prepared trays. Bake for 10–15 minutes
or until just starting to turn golden.
Transfer to wire racks to cool.
To make icing, place icing sugar,
butter and hot water in a bowl and stir
until smooth. Transfer half of icing to
a separate bowl. Add a drop of pink food
colouring and stir until well combined.
Spread f lat sides of half of biscuits with
strawberry jam. Sandwich together with
remaining biscuits of a similar size. Spread
biscuits with pink or white icing, and
decorate with hundreds and thousands.SHARE YOUR FAMILY FAVOURITES
Do you have a recipe that has been passed
down through generations? Send us your
recipe, the story behind it and a photograph
(preferably a copy or scan) of the relative
who passed it on. Remember to include
a daytime telephone number. Email
Sarah Neil at [email protected] or
send a letter to Heirloom Recipe, Country
Style, Locked Bag 5030, Alexandria NSW- Note: recipes may also be published
online at homelife.com.au
COU NTRY ST Y LE JUNE 2017 91