Mint, chocolate and blackcurrant biscuits recipe
Perfect for an afternoon tea, Martha Collison's double-layered blackcurrant biscuits have a touch of jammy dodger! Simple to make, even easier to eat.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Cookie cutter
- Round cookie cutter
- Star cookie cutter
- Flower cookie cutter
- Oven
- Baking sheet
- Mixing bowl
- Wooden spoon
- Kitchen scale
- Fine-mesh sieve
- Piping bag
- Offset spatula
Ingredients
- 125g unsalted butter, softened
- 75g soft light brown sugar
- 75g caster sugar
- 1 tsp vanilla extract
- 1 medium free-range egg
- 200g plain flour
- 50g cocoa powder
- 75g unsalted butter
- 150g icing sugar
- 1 tsp whole milk
- ½ tsp peppermint extract
- 200g blackcurrant jam
- You’ll also need…
- 4cm round cutter, a small star or flower cutter and a piping bag
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