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Mini Buttercream Biscuits with vanilla and chocolate filling on a plate
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Mini Buttercream Biscuits

Mini Buttercream Biscuits with chocolate or vanilla filling.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Teatime
Cuisine: British
Servings: 20 biscuits
Author: Susie@Everyday Cooks

Ingredients

For the Mini Buttercream Biscuits:

  • 150 g butter, at room temperature
  • 150 g plain/all-purpose flour
  • 40 g icing sugar

For the vanilla buttercream:

  • 40 g butter, at room temperature
  • 80 g icing sugar
  • ½ teaspoon vanilla extract (2.5ml)

For the chocolate buttercream:

  • 40 g butter, at room temperature
  • 65 g icing sugar
  • 15 g cocoa powder

Equipment

Piping bag
Large star icing nozzle
Baking sheet
Magic liner or
Silicone baking mat

Instructions

Preparation:

  • Preheat the oven to 180°C/ 160°C fan/ gas mark 4/ 350°F
  • Grease the baking sheet or line with a silicone baking mat or a piece of magic liner
  • Prepare the icing bag:
    Snip off the end and put the nozzle in so that it fits comfortably
    Fold back the open edge so that you have a cuff. That way the mixture doesn’t get stuck at the top.

For the Mini Buttercream Biscuits:

  • Put all the ingredients in a large bowl and beat well until smooth
    Easiest with a hand or stand mixer. Or process until the mixture forms a ball of dough
  • Spoon half the mixture at a time into the icing bag and pipe rounds onto the baking sheet. Make them about 3cm across. Repeat with the rest of the mixture
  • Bake in the oven for 12-15 minutes or until a pale golden colour
  • Leave to firm up on the baking tray for 5-10 minutes
  • Transfer to a wire rack and leave until completely cool.

For the vanilla buttercream:

  • Sieve the icing sugar
  • Beat the softened butter and vanilla extract with an electric hand mixer. Add the icing sugar gradually, beating well as you go
  • Sandwich the button biscuits with the buttercream.

For the chocolate buttercream:

  • Sieve the icing sugar and cocoa
  • Continue as for vanilla buttercream

Notes

Everyday Cooks Tips:

Variations:
  • Use any flavour buttercream that you like e.g.:
    • Coffee - Mix 1 teaspoon (5ml) instant coffee granules/powder with as little very hot water as you need to dissolve and add to the buttercream. You may need a little more icing sugar
    • Lemon/orange - Add the grated zest of the fruit and a teaspoon (5ml) of lemon/orange extract to the buttercream. Omit the vanilla extract.