Contrary to the name, these tasty, sweet biscuits originate from England, not Austria. They are filled with fresh, delicious buttercream and you can use any jam of your choice. I used one of my previous recipes/a> for the jam I incorporated. They make for great tea side or can be enjoyed in one big bite!
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Makes 18 Cookies (9 Sandwiches)
Ingredients:
For the biscuits:
2 sticks of softened butter at room temperature
5 tablespoons of powdered sugar
1 1/2 cup of all-purpose flour
2 eggs at room temperature
1/3 cup corn flour
1 ½ teaspoon vanilla extract
4 tablespoons of milk at room temperature
1 teaspoon orange zest
1 teaspoon baking powder
Jam of your choosing ( I used my strawberry-blueberry preserves recipe)
For the cream:
1 stick of butter
3 cups of powdered sugar, sieved
1/3 cup mascarpone cheese
½ teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees and line 2 baking sheets with parchment paper
- For the biscuits, in a large metal bowl, mix the butter and sugar together until it becomes light and fluffy. Then add the eggs and mix them together
- Add in the corn and regular flours and baking powder and mix well. Once mixed, stir in the vanilla extract, orange zest, and milk
- Transfer the mixture into a piping bag, and using a start nozzle, pipe rounds of the mixture onto the parchment paper
- Transfer them into the oven and bake until light golden brown, about 20 minutes
- Once ready, let the biscuits cool down in their own baking trays for about 5 minutes and then transfer them onto a wire cooling rack to cool down further
- While the biscuits are cooling, prepare the icing. Mix the butter, mascarpone cheese, sugar, and vanilla together until nice and fluffy
- When the biscuits are cool, spread the jam over one biscuit and spread the buttercream filling on the other biscuit and sandwich them together
- Once ready, sprinkle some powdered sugar and enjoy with some good coffee
Cooking Therapy 
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