Wednesday, April 6, 2016
WCW- Rhubarb Berry Biscuits
I wanted to make some mini biscuits for school lunches, and I had some delicious rhubarb syrup in my pantry. The idea came about to ice the biscuits with a rhubarb syrup icing for extra flavour!
I have used a standard strawberry jam for this recipe, but feel free to use any berry flavour you would like for these biscuits.
Rhubarb Berry Biscuits
125g butter, softened
1/4 cup brown sugar
2 cups plain flour
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup icing sugar
1/4 cup Barkers Squeezed Rhubarb with Raspberry and Rosehip Syrup
1 tablespoon hot water
1/4 cup Raspberry Jam
Cream butter and sugar until light and fluffy. Add egg and beat well. Add the flour, baking powder and cinnamon and bring together to form a dough. Roll out on a floured surface and cut small circle rounds.
Arrange circles on a prepared baking tray and bake at 180 degrees C for 12-15 minutes or until golden. Cool on a wire rack.
To make the icing, mix together the syrup, icing sugar and hot water until it is a spreadable consistency but not too runny.
When the biscuits are cool, spread raspberry jam on the bottom of one biscuit, then place another biscuit on top of the jam. Spread a thick layer of the icing on the top biscuit.
These are a great size for lunchboxes or to have with a cup of tea.
As you can see, my kids approved!