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How to make Button jar biscuits

Yield = 200
Prep time: 4:10
Cook time: 1:45
Total time: 5:55

Ingredients

  • 175g butter, chilled, chopped
  • 2 cups plain flour, plus extra for dusting
  • 1/4 cup custard powder
  • 1/2 cup caster sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon NESTLÉ BAKERS' CHOICE Cocoa
  • Pink, green, blue and purple gel food colouring
  • Icing sugar mixture, for dusting
  • 150g prepared white icing (fondant)
  • 1 teaspoon water, boiling

Method

  • Step 1 Place butter, flour, custard powder and sugar in a food processor. Process until mixture resembles fine crumbs. Add egg and vanilla. Process until mixture just comes together. Turn onto a lightly floured surface. Divide mixture into 6 equal portions. Return 1 portion to the food processor with cocoa. Process until well combined. Shape into a disc. Wrap in plastic wrap.
  • Step 2 Using pink food colouring, tint 1 remaining portion bright pink. Knead until well combined. Shape into a disc and wrap in plastic wrap. Repeat with remaining dough portions and food colourings, leaving 1 portion plain. Refrigerate for 30 minutes.
  • Step 3 Preheat oven to 150C/130C fan-forced. Using 1 portion at a time, roll out dough between 2 sheets of baking paper until 5mm thick. Using cookie cutters (see Notes), cut rounds from dough, re-rolling and cutting dough scraps. Place 2cm apart on bakingpaper- lined baking trays. Using a skewer, make holes in the centre of the rounds to form button holes. Using the picture as a guide, make imprints on some of the rounds (see Claire’s tips). Refrigerate for 10 minutes or until firm.
  • Step 4 Bake biscuits for 16 to 18 minutes or until cooked, but not golden. Stand on tray for 5 minutes. Transfer to a wire rack to cool completely. Repeat process with remaining 5 portions.
  • Step 5 Dust a surface with icing sugar mixture. Knead 100g fondant until smooth. Using a rolling pin, roll fondant out between 2 sheets of baking paper until 2mm thick. Using cookie cutters, cut rounds.
  • Step 6 Place remaining icing in a heatproof bowl. Add boiling water. Stir until smooth. Spoon into a snap-lock bag. Snip off 1 corner.
  • Step 7 Pipe a little icing onto 1/4 of the biscuits. Top with icing rounds, pressing gently to secure. Using a skewer, make holes in the centre of icing rounds to form button holes.
  • Step 8 Pipe remaining icing onto some of the remaining biscuits to create patterns. Leave remaining biscuits plain. Stand iced biscuits for 1 hour to set. Transfer to a 1-litre-capacity jar with lid. Serve.