Butter Toffee Sandwich Biscuits
DESCRIPTION
Makes 20 sandwich biscuits
Preparation time: 20 minutes + chilling time
Cooking time: 10 – 12 minutes
INGREDIENTS
125g Trewithen salted butter, softened
150g caster sugar
1 tsp vanilla bean paste
1 egg yolk
200g plain flour
50g corn flour
For the filling:
85g soft light brown sugar
50g Trewithen salted butter
1/2 teaspoon ground cinnamon
1 tablespoons golden syrup
METHOD
- Put the butter and sugar into a mixing bowl. Beat together using a wooden spoon for a few minutes until slightly paler in colour, then mix in the vanilla and egg yolk. Gradually add the flour and cornflour, beating as you go until the mixture is evenly combined and starts to clump together. Bring it together with your hands, wrap in clingfilm and chill for 30 minutes.
- Preheat the oven to 160°C, gas mark 4 and line two baking trays with parchment. Remove the dough from the fridge, then roll out between two pieces of clingfilm to a 5mm thickness. Use a 5cm round cutter to cut out as many biscuits as you can (about 40) – aim for an even number.
- Arrange on the trays and bake for 10-12 minutes, then leave to cool on the trays for a few minutes, before moving to a wire rack to cool completely.
- Whilst the biscuits are baking, make the butter toffee filling. Combine the butter and sugar in a small saucepan, then heat on medium for 4-5 minutes until the sugar has dissolved. Stir in the syrup and cinnamon, then cook, stirring all the time, for a few more minutes until it is thick enough to coat the back of the spoon.
- Spread half the biscuits with warm toffee filling, sandwich together and leave to cool before enjoying. These biscuits will keep in an airtight container for up to 5 days.
