Hazel Jane

Emoti Sandwich Biscuits

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Sunday
24
July

I think if you’re a regular reader here you’ll know I love biscuits. Like, seriously, give me a packet of custard creams and I’ll be one happy girl.

(Mini rolls have the same effect, too…)

However, after quite a few bad cookie incidences – aka almost breaking everyone’s teeth – I’ve never really got in to baking biscuits.

But how do you get better at something without trying? So I’ve decided to bake more biscuits – and try to be as creative as possible. I’m not really sure where the inspiration for this came from – I haven’t seen emoti sandwich biscuits anywhere else – but as soon as the idea popped into my head I knew it had to be done.

They’re kind of a hybrid of jammy dodgers and BN’s, but they’re kooky and I bloomin’ love them – and I hope you do too!

 

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They’re quite big biscuits, with a great crunch and the sweet kick of strawberry jam – the sticky goo does make the biscuits go a teeny bit soggy after a little while, but I’d say they’d last a good two days (y’know…if you don’t eat them in two hours – which totally didn’t happen in our house, nope)

So, here’s how to make incredibly fun, deliciously satisfying, emoti sandwich biscuits!

Ingredients(2)

100g unsalted, softened butter
175g caster sugar
1 tsp vanilla extract
1 egg
200g plain flour
Strawberry jam (or any flavour really!)
Toothpicks

METHOD

Β With a large bowl and a wooden spoon, begin by mixing the sugar and butter together, before adding the egg and vanilla and mixing again. Afterwards, slowly fold in the plain flour until it’s a thick dough.

Once you’ve formed a dough, sprinkle flour all over the workspace, and also over the dough (it’s a sticky one!), before rolling out onto greaseproof paper until it’s around 5mm thick, and popping it in to the fridge to cool for 10 minutes.

When the dough is cooled, use a standard cookie cutter and create the biggest even number of circles you can – then it’s time to get creative. Use your toothpick to slowly cut out the shapes you want. You’ll need to make the shapes fairly big, otherwise they will close up as the cookie heats in the oven, and only cut out shapes for half of the biscuits. It’ll then be time for the shapes to go back in the fridge for 10 minutes again.

Once that time is up, pop them in the oven. Leave them in there for 5 minutes, sprinkle caster sugar over the cut-out biscuits, and then pop back into the oven until golden brown on the top and bottom (it took my oven another 8-10 minutes)

You’ll then need to wait for the biscuits to cool (which, thankfully, doesn’t take long!), before spreading jam over the non cut-out biscuits (don’t go right to the edge), and then smooshing the cut-out biscuits on top.

And ta-da! Fun, crunchy emoti sandwich biscuits that everyone will love and enjoy.

How easy was that?

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Which one’s your favourite? Think you’ll give these a go? Keep me posted!

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