Liam Charles’s Harry Hill Chai Latte Biscuits

Method

Step 1
Preheat the oven to 200°C/180°C fan/400°F/Gas 6.

Step 2
For the biscuits, in a stand mixer fitted with a paddle attachment, cream together the butter and sugar until light and fluffy.

Step 3
Add the eggs, beating gently between each one, then add in the salt.

Step 4
Fold in the cornflour, plain flour, and chai powder.

Step 5
Tip the dough out onto a lightly floured worksurface and knead gently to bring together into a smooth ball.

Step 6
Between two sheets of parchment paper, roll the dough out to a thickness of 5mm.

Step 7
Cut out 12 wonky square shapes, roughly 6.5cm x 6.5cm. You may need to re-roll some of the off cuts.

Step 8
Transfer the squares to a lined baking sheet and chill in the freezer for 10 minutes.

Step 9
Remove the biscuits from the freezer, then using a small sharp knife, cut out eyes and a mouth, on 6 of the biscuits. Use a cocktail stick to create details such as eyebrows and a nose. Leave the other 6 biscuits untouched.

Step 10
Bake for 12 minutes. Once baked leave to cool for 5 minutes before transferring to a cooling rack.

Step 11
To make the milk buttercream, in a stand mixer fitted with a paddle attachment, beat the butter and icing sugar together until very white and fluffy.

Step 12
In a small bowl, dissolve the milk powder in 1-2 tbsp boiling water, then add the condensed milk and stir to combine.

Step 13
Add the milk powder mixture to the butter and icing sugar, then beat together until light and fluffy. Chill until needed.

Step 14
To construct the biscuits, smooth the milk buttercream onto the six biscuits without faces, leaving a little gap around the edge. Sandwich each one with a biscuit which has face details.

Step 15
Use the edible pen to add glasses, eyes and other details to bring Harry Hill to life!