Liam’s reinvention of the classic melt in the mouth biscuit with two tone piped whirls, sandwiched with custard flavoured buttercream and rhubarb preserve.
Liam Charles
Junior Bake Off
Serves:
6
Difficulty:
Needs skill
Hands-On Time:
30 mins
Baking Time:
10 mins
- Ingredients
- Method
Print recipe
Method
Step 1
Grease and lightly flour two baking tins and use a 5cm cutter to mark 12 evenly spaced circles (6 on each tray) as a guide for piping.
Step 2
Beat the butter and icing sugar together until light and fluffy. Add in the flour and cornflour and mix together until just combined.
Step 3
Split the mixture in half and colour half with red food colouring.
Step 4
Place the mixtures into two separate piping bags and then cut large holes in the end and squeeze the mixtures down side by side into another piping bag fitted with a medium sized star nozzle. This assures that the mixtures are split 50/50 in the bag.
Step 5
Pipe 12 two tone roses by starting in the centre of the circle and swirling around outwards to form a rose.
Step 6
Place in the oven and bake for 10 minutes at 210°C/190°C fan/415°F/Gas 7 or until lightly golden.
Step 7
Meanwhile, beat together the butter, icing sugar, custard powder, vanilla and milk until you have a smooth and light buttercream. Place in a piping bag fitted with a rose nozzle.
Step 8
Once the biscuits are baked, remove from the oven and allow to cool on the tray.
Step 9
Once cool, pipe buttercream in circles on the underside of 6 biscuits, leaving room to spoon a little rhubarb preserve into the centre. Spoon in the rhubarb and then sandwich together with another biscuit. Repeat until all 6 biscuits are filled and sandwiched.
Step 10
Transfer to a board to serve.
