Chocolate Ripple – Vanilla Buttercream

Method - Chocolate Ripple

1. Preheat oven to 180c degrees
2. Line a baking tray with paper
3. Beat butter and sugar until light and creamy
4. Add the egg and water and lightly combine
5. Add dry ingredients and mix until a soft smooth dough. This is a very soft mix that will resemble a mousse.
6. Using a tablespoon, shape mixture into ball shapes – dampen your hands to assist with shaping
7. Drop each biscuit onto a line tray and flatten slightly, leave about 2cm space around each biscuit to spread a little
8. Bake for 10 minutes and leave to cool for at least 5 minutes on the tray before moving them to a wire rack to cool completely

Notes - These are easiest to mix with an electric beater, but you can still mix it by hand

Method – Vanilla Buttercream Icing

1. Beat the room temperature butter with hand-held beaters or a stand-mixer (see notes) in a bowl until pale and fluffy (approximately 3-4 minutes).
2. Slowly add the icing sugar, milk/cream and optional vanilla extract and food colouring and continue to beat until smooth and creamy.
3. Spread the buttercream frosting over one side of a biscuit, then sandwich with another biscuit.
4. Store the biscuits in an airtight container at room temperature for up to 4 days.