Once cooled, spread a thin layer of buttercream over each rectangle biscuit. Roll dough out between two sheets of baking paper into a rectangle shape (about 5mm thick).Ĭut rectangle into 16 smaller rectangles and bake in the oven 10 minutes. Transfer the dough to a lightly floured surface and knead until smooth. In a food processor or a mixing bowl combine all of the Biscuit ingredients to form a dough. Preheat the oven to 180˚C/350˚F/Gas Mark 4 and line a baking tray with baking paper.
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