- 280 g butter, chilled and cubed
- 300 g icing sugar
- 5 free-range eggs, separated
- 2 T vanilla paste
- 400 g flour
- 1 t salt
- hundreds-and-thousands, for rolling
- 100 g white chocolate, melted
1. Preheat the oven to 180°C. Using an electric mixer at a medium-high speed, cream the butter and icing sugar until light and fluffy. Add the egg yolks and vanilla paste and mix until combined.
2. Fold in the flour and salt, then mix until a dough forms. Roll into a ball, cover in clingwrap and chill in the freezer for 15–20 minutes.
3. Remove from the freezer and remove the clingwrap. Roll into balls about 3-4 cm big and flatten slightly. Sprinkle with hundreds and thousands. Place on a lined baking tray. Bake for 10–15 minutes, or until slightly golden.
4. Remove from baking tray and allow to cool. Sandwich together with the melted white chocolate.
Cook's note: You can also use this recipe to make flat biscuits with hundreds and thousands around the edges. To do this, roll the dough into a log about 5cm thick before placing in the freezer for 15-20 minutes. Roll the whole log in hundreds-and-thousands, then cut into 1 cm-thick discs and place on a lined baking tray. Bake for 10-15 minutes until golden. You can serve the biscuits as is, or drizzle with the melted white chocolate. (They'll likely be too thick to sandwich if made this way.)
Photographs: Jan Ras
Food Assistant: Bianca Strydom