"I love a filled biscuit - somehow they have a sense of occasion about them," writes Dunn. "In our household, we always had the everyday biscuits Mum baked, but for visitors there would be something like a filled biscuit that took a little extra time and looked more special. The components of these biscuits will all last a while, so you can keep them in an airtight container, and the cream and jam in the fridge, and assemble them as you need them. I think it's also nice, though, when the filled biscuits soften slightly after a day or two as the jam and cream get to know each other."
Note Filled raspberry creams will keep in an airtight container for up to 3 days. Uniced biscuits will keep in an airtight container for up to a week. This recipe is from The Agrarian Kitchen ($59.99, hbk) by Rodney Dunn, published by Lantern, and reproduced with minor GT style changes.
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