Iced afternoon tea biscuits


Makes 20
Preparation time: 20 minutes
Cooking time: 30 minutes
175g (6oz) Flora Buttery, plus extra for greasing the tins
55g (2oz) caster sugar
55g (2oz) icing sugar, sifted
½ tsp vanilla essence
175g (6oz) plain flour, sifted
To decorate:
85g-115g (3-4oz) plain, milk or white chocolate
15g (½oz) Flora Buttery
Cake sprinkles
Preheat the oven to 180°C/160°C fan/350°F/gas 4.
Cream the Flora, sugars and vanilla together until light and fluffy then gradually work in the sifted flour with a wooden spoon.
Lightly grease two baking trays. Put the mixture into a large piping bag with a star nozzle at the end and pipe fingers or star shapes on to the trays.
Bake in oven for 16-18 minutes, until the biscuits are set and only just beginning to colour. Then lift them carefully from the baking sheet on to a cooling tray.
Melt the chocolate in a basin placed over a pan of simmering water. Remove the basin as soon as the chocolate begins to melt and stir in the Flora. Dip the ends of the biscuits in the chocolate mixture, decorate with sprinkles and leave on waxed paper to set.
Recipe courtesy of The Sunday Express
Tableware featured above are from my Spring collection for Debenhams

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