I accidentally smashed a newly opened bottle of black olive pate on the kitchen floor tiles this morning. It's amazing how far shattered glass can travel across a freshly mopped floor. Yes, that's right, I'd only just mopped it, adding insult to injury. Oily black olive pate splattered up the cupboard and refrigerator doors, what a joy that is to clean up. Then, because of all the mess and re-mopping, we were nearly late for school. I'm not only smarting from having to mop the floors all over again, I'm also lamenting the loss of a whole jar of black olive pate. I think I need a kiss to make it better.
from Janelle Bloom's Family Food & Weekend Feasts
Makes 20 sandwiched biscuits (40 singles)
For the Biscuits:
250g butter, softened and cubed
1/2 cup pure icing sugar, sifted
1 teaspoon vanilla extract
1 3/4 cups plain flour
1/3 cup custard powder
Preheat the oven to 160 degrees C fan-forced. Line two baking trays with baking paper.
Using an electric mixer, beat the butter, icing sugar and vanilla until pale and creamy. Sift the flour and custard powder together over the butter mixture and beat on low speed until the dough comes together. Refrigerate if the dough is soft.
Roll the dough out between two sheets of baking paper until it is 5mm thin, then refrigerate until firm. Cut out shapes and refrigerate again until firm (this helps the biscuits hold their shape). Bake for 15 minutes. They will be slightly golden at the edges but still pale. Cool for 15 minutes on the trays, then transfer to a wire rack to cool.
For the Filling:
400g of dulce de leche
1/4 cup peanut butter
Whisk the dulce de leche and peanut butter together until smooth.
Sandwich the biscuits together with the caramel filling.