12 Serves
91 Mins
Preheat your oven to 160°C and line a baking sheet with parchment paper.
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Vitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
12 µg / 400 µgCalcium
29 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
6 mg / 420 mgPhosphorus
46 mg / 1,250 mgPotassium
87 mg / 4,700 mgSodium
157 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgSelenium
3 µg / 55 µgFiber
0 g / 28 gSugar
4 g / 50 gSaturated Fat
12 g / 20 gCholesterol
56 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
In a large mixing bowl, use an electric hand mixer to cream the butter and icing sugar until pale and fluffy.
Sift in the flour and custard powder, mixing until a soft dough forms.
Roll small portions of dough into balls and place them on the baking sheet, flattening each slightly with a fork.
Bake the biscuits for 15 to 20 minutes until they are lightly golden, then transfer to a wire rack to cool completely.
Prepare the filling by beating butter and icing sugar together, then sandwich the cooled biscuits with the mixture.
38
g70
g12
g
