Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
18–20
biscuitsEasy
30 min
By Jo Pratt
Published 2020
If you’re in the mood for doing some baking then these melt-in-the-mouth vanilla and cinnamon biscuits, sandwiched together with a creamy salted caramel buttercream are a must. Using a piping bag with a star-shaped nozzle makes them look impressive, but it’s not essential. You can always just scoop small balls of the biscuit dough onto a baking tray, and when they are cooked, spread on the buttercream with a knife. They won’t look as fancy, but they’ll still taste as just good.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe