Beat butter and sugar in a small bowl with an electric mixer until light and creamy. Add egg and beat to combine. Stir in flour and mix to create a soft dough. Cover with cling wrap and refrigerate for 30 minutes, or until firm.
Roll 2 level teaspoons of mixture into balls. Place about 3 cm apart on an oven tray, lined with baking paper. Press a smartie into the top of each ball and flatten slightly.
Cook in a moderately hot oven (190 degrees C) for about 8 to 10 minutes or until just golden. Leave on tray to cool.
To make butter cream, beat butter in a small bowl with an electric mixer until light and creamy. Gradually beat in icing sugar until combined. Beat in milk and a few drops of food colouring to tint butter cream pink. Mix well.
Spoon butter cream into a piping bag fitted with a 1cm star shaped nozzle. Pipe butter cream on half of the biscuits and sandwich together with remaining biscuits.
Source: Total Girl or Girl Power
By Sarah from WA
For those who aren't British, a brief translation of a useful term.
Powdered sugar: Regular sugar, ground extremely finely, into a (wait for it) powder. If you live in a town with a high enough Jewish population, you can find this available around Passover. It'll probably turn chunky if it sits on your shelf for longer than a month, but just stick it in the food processor and whip it up to powdery texture again.
Confectioner's sugar: Powdered sugar with cornstarch added, to keep it from clumping.
Caster sugar: Powdered sugar, if you're British.
Icing sugar: Same as caster sugar, I believe.
Smarties: Like M&Ms, but the different colors of coating are flavored of fruit. Available in Canada as well, and I've heard they're available in the US states that are close to the Canadian border, but I've never seen them myself.
190 C = 374 F
60 grams = 1/4 C
3 centimeters = 1.18 inch (just barely over an inch)
1 centimeter = 0.39 inch (under half an inch)
1 UK or Canadian cup = 1.056 US cup (so the difference is very small, but the difference should be noted anyway)
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