Biscuit Stack
This simple yet beautiful dessert from Rosie Dummer (Rosie Cake Diva) takes a simple Sable recipe and creates a stunning arrangement; easy to make and perfect for sharing.
Ingredients
For the Sable Biscuit:
- 200g plain flour
- 100g icing sugar
- 150g butter
- Pinch of salt
- 2 egg yolks
For the Buttercream:
- 500g Butter
- 1kg Icing Sugar
- 1 tsp vanilla extract
- Water or milk to adjust consistency
- Red/Pink food colouring gel
Method
Preheat the oven to 180C (160C for fan assisted) or Gas Mark 4
Draw out your shapes onto baking paper and cut out to use as a template.
Put the flour, icing sugar and butter into a food processor and mix together.
Add the salt and egg yolks and knead to form a dough.
Roll out the dough to about ½ cm thick and cut out the heart shaped using your template.
Place on a non-stick baking sheet and leave a little space around the edges.
Bake for approximately 10 minutes or until the edges are starting to brown.
Leave to cool before assembling.
For the buttercream:
Mix the butter and icing sugar (in a mixer if possible) on high for about 5 minutes until smooth and fluffy. Add the vanilla extract and if needed, a tbsp or 2 of water or milk to improve the consistency.
Split the Buttercream into 3 portions and use the colouring gel to create a light, medium and dark shade.
With a piping bag and a star tip, pipe blobs of the dark shade onto one biscuit heart.
Add the second biscuit and repeat with the medium shade and then again with the last biscuit and the light shade.
- Decorate the top layer with fruit and edible flowers for a Valentine treat fit for sharing.
Ingredients
For the Sable Biscuit:
- 200g plain flour
- 100g icing sugar
- 150g butter
- Pinch of salt
- 2 egg yolks
For the Buttercream:
- 500g Butter
- 1kg Icing Sugar
- 1 tsp vanilla extract
- Water or milk to adjust consistency
- Red/Pink food colouring gel
Method
Preheat the oven to 180C (160C for fan assisted) or Gas Mark 4
Draw out your shapes onto baking paper and cut out to use as a template.
Put the flour, icing sugar and butter into a food processor and mix together.
Add the salt and egg yolks and knead to form a dough.
Roll out the dough to about ½ cm thick and cut out the heart shaped using your template.
Place on a non-stick baking sheet and leave a little space around the edges.
Bake for approximately 10 minutes or until the edges are starting to brown.
Leave to cool before assembling.
For the buttercream:
Mix the butter and icing sugar (in a mixer if possible) on high for about 5 minutes until smooth and fluffy. Add the vanilla extract and if needed, a tbsp or 2 of water or milk to improve the consistency.
Split the Buttercream into 3 portions and use the colouring gel to create a light, medium and dark shade.
With a piping bag and a star tip, pipe blobs of the dark shade onto one biscuit heart.
Add the second biscuit and repeat with the medium shade and then again with the last biscuit and the light shade.
- Decorate the top layer with fruit and edible flowers for a Valentine treat fit for sharing.
