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Thursday, August 30, 2012

Buttercream Crunchies

Ok, so here's the recipe:

Right, a kindly word of warning before we start: don't spoon too much mixture onto the baking tray!

Formalities past, here it is, the grand opening.......................


75g butter
75g Alpen breakfast muesli ( you can use oats, but this also a nice idea )
100g white caster sugar
1 medium egg
2 tsp self-raising flour
1 tsp baking powder

For the Buttercream:
100g butter
175g icing sugar
1 tsp vanilla essence
1 tblsp milk

Heat the oven to 170 C, 325 F or gas mark 3. Melt the butter in a saucepan, then add the Alpen and the sugar. Stir it all up and then leave for 2 or 3 minutes, so that the butter can soak deliciously into the Alpen.
Break the egg into a cup, whisk quickly around, and tip it in with the rest of the cake mixture. Now just add the flour and B.P, as they call it in the trade, and pop them in the oven for 9-10 minutes.
Give them a bit of time to cool down, once you've taken them out, then spread some butter cream ( I didn't bother to put the instructions for these, as you just mix it all up ) on the top, and slap another crunchy on top.

You could also use lemon cream in between the biscuits

Lemon Cream:
cream ( it matters how much you want - it doesn't make a huge difference )
lemon zest

just mix it up, and lather it onto the biccies!

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