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1
Place flour, sugar and cinnamon in food processor and pulse to combine.
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2
Add butter and process until it is the texture of fine breadcrumbs.
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3
Add eggs and salt and process until it forma a ball.
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4
Wrap and refrigerate for 30 mins.
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5
1. Jam Buttons. Makes 25.
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6
Preheat oven to 160c.
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7
Roll our the dough on a lightly floured surface to 1/2 cm thick.
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8
Using a 5 cm fluted cooker cutter cut out 50 biscuits.
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9
Using a 2.5 cutter cut out the centre of 25 biscuits.
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10
Bake biscuits on lined tray for 15 mins. Cool.
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11
Assembly:
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12
Spread 25 bases with jam and sandwich with circle tops.
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13
Lightly beat one egg white.
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14
Brush tops with egg white.
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15
Then gently dip into shallow bowl of caster sugar.
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16
2. Almond Nut Slices. Makes 40.
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17
Extra ingredients.
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18
400 grams butter.
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19
1.4 cup caster sugar.
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20
150 ml honey.
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21
250 ml cream.
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22
400 grams sliced almonds.
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23
400roasted mixed nuts.
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24
100 grams dark chocolate.
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25
Roll out dough on lightly floured surface, to 1/2 cm thick and approx. 50 cm x 30 cm.
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26
Cut int 7cm 2.5 cm rectangle and place 3 cm apart on lined baking trays.
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27
Bake until the biscuits move if you shake them.
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28
Topping:
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29
Put butter, sugar, honey and cream in a large saucepan, and bring to the boil.
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30
Add almonds and nuts and cook for 5 mins.
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31
Spoon mixture over the biscuits and return them to the oven and bake until golden. Cool on tray.
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32
Put the chocolate into a piping bag fitted with a small nozzle and pipe zig zag stripes over the biscuits.
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33
3. Chocolate sticks. Makes 50.
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34
Extra ingredient
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35
400 grams dark chocolate.
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36
Roll the pastry out under the palms of your hands on a lightly floured board until it forms a long log 1 cm thick in diameter.
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37
Cut into 10 cm lengths and place on lined baking trays.
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38
Bake 15 mins until golden. Cool.
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39
Dip biscuits into melted chocolate and place on parchment paper to dry.
