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Button jar biscuits
Button jar biscuits
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Prep Time:
250 minutes
Cook Time:
105 minutes
Total Time:
355 minutes
Adorable bite-sized cookies that are irresistibly sweet and easy to make with simple ingredients.
Ingredients:
  • 175g butter, chilled, chopped
  • 500.00 ml plain flour, plus extra for dusting
  • 32.50 gm custard powder
  • 107.50 gm caster sugar
  • 1 egg
  • 4.40 gm vanilla extract
  • 10.00 gm Cocoa Powder
  • Pink, green, blue and purple gel food colouring
  • Icing sugar mixture, for dusting
  • 150g prepared white icing (fondant)
  • 5.00 gm water, boiling
Instructions:
  • Combine butter, flour, custard powder, and sugar in a food processor until it forms fine crumbs. Mix in egg and vanilla until just combined. Transfer mixture to a lightly floured surface and divide into 6 equal portions. Return one portion to the processor with cocoa, blend well, shape into a disc, and wrap in plastic wrap.
  • Tint 1 portion bright pink with pink food coloring. Knead until fully combined. Shape into a disc, wrap in plastic wrap. Do the same with other portions, leaving 1 plain. Chill for 30 minutes.
  • 1. Preheat the oven to 150C/130C fan-forced. 2. Roll out the dough between two sheets of baking paper until 5mm thick. 3. Use cookie cutters to cut rounds from the dough, re-rolling and cutting scraps as needed. 4. Place the rounds 2cm apart on baking paper-lined trays. 5. Use a skewer to make holes in the center of the rounds to form buttonholes. 6. Use the picture as a guide to make imprints on some of the rounds. 7. Refrigerate for 10 minutes or until firm.
  • Bake biscuits for 16 to 18 minutes, just until cooked but not golden. Let them rest on the tray for 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining 5 portions.
  • Sprinkle a surface with a sweet icing sugar blend. Knead 100g of fondant until it is perfectly smooth. Roll out the fondant to a 2mm thickness between two sheets of baking paper using a rolling pin. Cut out rounds using cookie cutters.
  • Transfer the remaining icing to a heatproof bowl and mix in boiling water until smooth. Fill a snap-lock bag with the icing and snip off a corner.
  • Drizzle icing onto 1/4 of the biscuits. Place icing rounds on top, gently pressing to seal. Use a skewer to create button holes in the center of each icing round.
  • Use the icing to decorate some of the remaining biscuits with beautiful patterns. Leave the rest plain. Let the decorated biscuits set for 1 hour. Place all the biscuits in a 1-litre jar with a lid and serve.

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