Which biscuit is the last word dunker? Introducing our shortbread sandwich with malty vanilla buttercream filling – it withstands a powerful seven dunks!

• Preparation and cooking time
  • Prep:15 minutes
  • Cook dinner:20 minutes
  • plus 1 hr chilling
• Straightforward
• Makes 25

• Freezable (unbaked)

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Components

• 35g porridge oats
• 225g plain flour
• 100g cornflour
• 125g golden caster sugar
• 200g salted butter, cubed and chilled
• 2 egg yolks (freeze the whites for an additional recipe)

For the buttercream

• 100g salted butter, properly softened
• ½ tbsp malt powder (we used Horlicks)
• ½ tsp vanilla extract
• 125g icing sugar

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Technique

• STEP 1

  Warmth the oven to 180C/160C fan/gasoline 4. Scatter the oats over a baking sheet and toast within the oven for 8-10 minutes, mixing midway, till golden. Depart to chill fully.

• STEP 2

  Tip the flour, cornflour and sugar into the bowl of a meals processor and pulse to mix. Add the butter and pulse to the feel of breadcrumbs. Pour within the egg yolks and pulse once more till the combination is moist and begins to come back collectively. Add a splash of water if wanted.

• STEP 3

  Flip the dough out onto a piece floor and scatter over the cooled toasted oats. Work them into the dough, utilizing your palms, bringing it collectively right into a ball. Break up the dough in half and type into two tough squares. Wrap each in baking parchment and chill for 1 hr.

• STEP 4

  Warmth the oven to 180C/160C fan/gasoline 4. Take away the dough from the fridge and roll every bit right into a tough 30 x 30cm sq.. Trim away any tough edges. Slice into 3cm huge strips vertically, then flip the dough and slice into 7cm-long biscuits. You must have 50 in complete. Will hold frozen for as much as three months.

• STEP 5

  Switch the biscuits to 2 lined baking trays, spacing them aside barely, then bake for 12-14 minutes or till the perimeters are frivolously golden. Depart to chill on the tray.

• STEP 6

  In the meantime, make the buttercream. Beat the butter utilizing a stand mixer or electrical beaters on excessive velocity till very pale, about 7 minutes. Add the malt powder and vanilla and beat once more. Sift within the icing sugar and mix on a low velocity. As soon as absolutely mixed, whizz on excessive till silky and thick. Switch to a piping bag.

• STEP 7

  Flip a biscuit over so you’ll be able to pipe on the aspect that was face-down on the tray. Pipe the icing over, then frivolously press one other biscuit on high. Repeat with the remaining of the biscuits and buttercream. Finest served on the day of baking, however will hold for 3 days in an hermetic container.