Strawberry & Vanilla Sandwich Biscuits | Bake Off Box #6

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I can’t believe that this has already been the 6^th Bake Off Box recipe I have made! The July Bake Off Box came with a slightly easier recipe compared to the last two months: Strawberry & Vanilla Sandwich Biscuits!

These biscuits have not been my favourite Bake Off Box recipe so far (the Chocolate Babka was), but it’s a nice recipe, suitable for beginners and makes for a nice afternoon treat. My full review of this month’s box and equipment can be found here, and make sure to also check out the previous Bake Off Box recipes and reviews:

Watch the full unboxing and baking video here:

Sandwich Biscuits with Strawberry Jam and Buttercream

Strawberry & Vanilla Sandwich Biscuits – Bake Off Box #6

These Strawberry & Vanilla Sandwich Biscuits have been one of the easier Bake Off Box recipes so far. There are four main elements to the biscuits: the dough/actual biscuit itself, a vanilla buttercream, strawberry jam, and white chocolate decoration.

The biscuit dough is easy to make and uses the creaming method. This relies on creaming together the butter and sugar, before adding the egg and finally the flour. Make sure all ingredients are at room temperature to prevent any curdling, but you can read about more of my tips for using the creaming method here.

The vanilla buttercream is also very straightforward to make, and you can check out my Buttercream Baking Basics post for more tips, too. What makes this recipe particularly easy, is that it uses shop-bought strawberry jam. You could of course make your own, like in last month’s Bakewell Tart recipe, but using shop-bought definitely makes things faster.

Finally, to decorate, these biscuits are simply drizzled with some melted white chocolate. Remember to take special care when it comes to white chocolate, as it is extremely prone to overheating.

What have I changed about the original recipe?

I have made a few alterations to the original in my version of the recipe below.

To start, I have increased the flour content in the biscuit dough ever so slightly as I thought it was just a tiny bit too sticky. Make sure to use plenty of flour and turn the dough as you are rolling to prevent it sticking too much to the worktop, making it easier to lift them onto the baking tray without misshaping it.

I also felt like the recipe made far too much buttercream, so I have reduced the quantities of butter from 130g to 100g and the amount of icing sugar from 100g to 90g. I think that will make more than enough buttercream to still fill the biscuits generously.

Also, I stuck to the strawberry jam suggested by the recipe (and contained in this month’s Bake Off Box) but you can of course use any other jam of choice. Raspberry, blueberry, cherry, mixed berry, etc would all go really nicely with these biscuits. You could even choose to use multiple and make a variety of biscuits!

More Biscuit Recipes

Who doesn’t like a biscuit with their afternoon cup of tea? No one? Exactly! I have loads of other biscuit recipes on my blog, so go check out some of my favourites listed below:

Strawberry and Buttercream Sandwich Biscuits

Strawberry & Vanilla Sandwich Biscuits | Bake Off Box #6 | July 2021

Recipe

Ingredients:

FOR THE BISCUIT DOUGH:

120g unsalted butter, softened
120g caster sugar
½ tsp vanilla extract
1 large egg
250g plain flour, plus extra for dusting

FOR THE BUTTERCREAM:

100g unsalted butter, softened
½ tsp vanilla extract
90g icing sugar

TO FINISH:

120g strawberry jam
60g white chocolate

YOU WILL ALSO NEED:

Electric whisk
Silicone spatula
8cm fluted and 3cm round cookie cutter
Angled palette knife
Two large baking trays
1 small piping bag

Method:

To make the dough, add the butter and caster sugar to a mixing bowl and use the electric whisk to cream them together for 3-5 minutes until the mixture is pale and fluffy.
Crack in the egg and add the vanilla, then beat them in for a minute until well combined.
Add in the flour and mix with a spatula to form a crumbly dough. Tip onto a lightly floured surface and knead the dough briefly until smooth.
Divide the dough into two portions, flatten into a disk and wrap in clingfilm. Chill the dough in the fridge for 30-40 minutes, or place in the freezer for 15-20 minutes until firm.
In the meantime, line two large baking trays with baking paper.
Once chilled, roll out the dough on a floured surface using a floured rolling pin until about 3mm thick. Turn the pastry while you’re rolling to make sure it doesn’t stick. Re-rolling any of the scraps, cut out 24 biscuits using the 8cm fluted cutter, then use the 3cm round cutter to stamp out the centre of 12 of them.
Carefully transfer the biscuits onto the prepared baking trays. Chill in the fridge for 30 minutes until firm (or 15 minutes in the freezer). This will harden the butter again and make sure the biscuits don’t spread in the oven.
Near the end of the chilling time, preheat the oven to 180°C/160°C fan.
Bake the biscuits in the preheated oven for 12-15 minutes until they start to lightly brown around the edges. Leave to cool on the tray for 5 minutes, then carefully transfer to a wire rack and leave to cool completely.
Make the buttercream while you wait for the biscuits to cool. Beat the softened butter with the vanilla for 3-4 minutes until paler in colour. Mix in half the icing sugar at a time (start slowly or use a spatula to begin with to stop it from flying everywhere) and beat until smooth.
Spread about half a tablespoon of the buttercream on the bottom side of the biscuits without a hole in them, followed by a teaspoonful of strawberry jam. Leave a small border around the edges of each biscuit. Then sandwich with a biscuit with a hole. Chill the biscuits in the fridge while you make the decoration.
Place the white chocolate into a glass bowl and set over a pot of simmering water. Stir the chocolate until melted, making sure not to overheat it. Then pour the melted chocolate into the piping bag and snip off a tiny hole off the end.
Pipe the white chocolate in thin lines across one half of each sandwiched biscuits, piping across the hole in the middle. Leave to set for about 20 minutes before serving.

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