Shortbread Biscuit Bells

Makes ± 30 sandwiched biscuits

Ingredients: 

INGREDIENTS:

500ml (280g) cake flour
125ml (110g) Huletts Castor Sugar
200 g butter
1 extra large egg, beaten
2,5ml almond essence
strawberry jam
Huletts Icing Sugar for dusting

Method: 

Method

  1. Mix the flour and castor sugar together.
  2. Rub in the butter until it resembles fine bread crumbs.
  3. Add the egg and almond essence.
  4. Mix to a stiff dough. Add a little milk if the dough is too stiff.
  5. Place the dough in a plastic bag and leave to rest in refrigerator for 30 minutes.
  6. In the meanwhile preheat oven to 180ºC.
  7. Roll out pastry to a 3mm thickness and cut out with a bell shape cookie cutter.
  8. Place on greased baking tray and bake for 8-10 minutes until golden brown. Leave to cool.
  9. Sandwich two biscuits together with strawberry jam and dust with icing sugar.