Recipe for double-decker condensed milk biscuits topped with cherries
250g butter or margarine, softened
125ml (100 g) sugar
625ml (350 g) Snowflake cake wheat flour
125ml (165 g) smooth apricot jam
Condensed milk icing
½ can about (200 g) condensed milk
15ml full cream milk
375ml (200 g) icing sugar, sifted
6 red glace cherries, quartered
Cream the butter and sugar together.
Sift the flour and add to the mixing bowl
Mix well until it becomes a soft dough.
Roll out the dough on a lightly floured surface to a thickness of about 3 mm
Cut the dough into round or square shapes of about 6 cm in diameter
Place the cut dough onto greased baking trays.
Bake in a preheated oven at 180 °C for 8 – 10 minutes
Place cookies onto wire racks to cool
Sandwich two biscuits together with jam.
Beat condensed milk, full cream milk and icing sugar together until smooth and thick.
Pour or drizzle on top of biscuits
Once decorated place cherries on top of each biscuit
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