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Ingredients
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- 100 g Butter
- 1/2 cup tightly packed Brown Sugar
- 1 Egg
- 1 tablespoon Honey
- 350 g Self Raising Flour
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Cream Filling
- 60 g Butter
- 150 g Icing Sugar
- 1 tablespoon Raspberry Jam
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You will need
A mixing bowl, a wooden spoon, a beater, a sifter, a piping bag with rose pipe, a baking tray and a spatula
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Directions
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- Cream butter and sugar until light and fluffy
- Add the egg and honey and beat well
- Sift the flour and fold through
- Spoon the mixture into a piping bag fitted with a rose pipe
- Pipe mixture onto a well buttered baking tray
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- Bake in a moderate oven for 12 minutes
- For the cream filling: Cream together the butter and icing sugar until light and fluffy
- Gradually add the raspberry jam whilst beating well
- When the biscuits have cooled join them together with the cream filling
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