Mint, chocolate and blackcurrant biscuits
- September 2016
- Makes 16
- Hands-on time 25 min, oven time 14 min, plus chilling
Perfect for an afternoon tea, Martha Collison’s double-layered biscuits have a touch of jammy dodger! Simple to make, even easier to eat.
And if you fancy it, you could even make your own seedless blackcurrant jam.
- 11.5g (7.1g saturated)
- 36.8g (26.8g sugars)
Good quality strawberry, raspberry or blackberry jam would also work well.
Make the biscuits to the end of step 3, then cool and keep in an airtight container for up to 24 hours. Make the buttercream and sandwich between the biscuits with the jam when ready to serve. Or freeze the biscuits at the end of step 3 for up to a month. Defrost to fill.
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