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1
Sift the flour.
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2
Place the flour, sugar and salt in a large bowl.
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3
Mix.
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4
Rub the butter into the flour mixture with your fingertips until the mixture resembles breadcrumbs.
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5
Next add approximately 1/2 of the beaten egg yolk and also add the water.
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6
Mix well with your hands.
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7
Try to work quickly.
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8
Wrap the dough in plastic wrap and chill for 30 minutes.
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9
Now take the chilled dough and roll out into a large square that is about 18 inch thick, using a rolling pin. '
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10
Cut it into cracker sized squares (1 1/2 inches square) using a pastry cutter (fluted cutter is great if you have one).
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11
Cut the dough into 24 squares.
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12
After that take 12 of the squares and cut a small round hole out of the middle of that using a 1/2 inch round cookie cutter.
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13
Now remove the middle round that youve just cut (see photo).
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14
Lightly butter a baking tray and then line with oiled or baking sprayed parchment paper.
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15
Place the 24 crackers onto the baking tray.
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16
Bake about 7 minutes at 200C degrees or until the edges are just starting to brown.
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17
Remove from oven.
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18
Allow to cool.
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19
For the filling:
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20
Using an electric mixer, beat butter in a bowl until pale and fluffy.
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21
Gradually add icing sugar and milk, beating constantly until combined.
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22
Add vanilla (and food coloring if desired) and mix well.
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23
Now take one cracker (one of the ones without a hole in the middle) and spread 1 1/2 teaspoons of the filling on it and then top with another cracker (one of the ones with a hole in the middle).
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24
Press down the top cracker.
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25
Repeat with remaining crackers.
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26
Next put the remaining buttercream in a pastry bag with a piping tip and pipe the buttercream into the holes on each top of the cracker.
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27
Ive done this in the photo above.
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28
Serve and enjoy.
