NEENISH BISCUITS

Preparation Method :

• Vanilla Cream: Combine gelatine, water, sugar and milk in small pan, whisk over heat until sugar is dissolved; cool.
• Beat butter and essence in small bowl until light and fluffy. With motor operating, gradually add in the milk mixture, beat until combined.
• Icing: Sift icing sugar into small bowl, stir in essence and enough milk to make a stiff paste; divide into 2 heatproof bowls.
• Stir sifted cocoa and enough extra milk into 1 bowl to make a stiff paste. Stir both icings over hot water until spreadable.
• Beat butter, essence and sifted sugar in small bowl with electric mixer until smooth. Stir in sifted flours, mix to a soft dough.
• Knead gently on lightly floured surface until smooth. Roll dough between sheets of baking paper. Cut into small rounds using cookie cutter.
• Place rounds on greased oven trays. Bake in moderate oven about 10 - 12 minutes or until lightly browned. Cool on trays.
• Sandwich biscuits with jam and vanilla cream. Spread a little vanilla icing over half of each biscuit; leave to set. Cover remaining half of biscuit with chocolate icing; leave to set.