Coconut Ice, Choc Crackle Caramel & Lemon Delice

I had 3 different kinds of leftover icing in my freezer. (Why do I always keep these ‘little bits’ of icing? So I can make a variety of iced biscuits I guess.) I thought about making a basic biscuit mixture, slightly altering the flavour of it and sandwiching (is that really a word) them with the 3 different icings.

After making the biscuit dough, divide into three (or as many as you have different icing for).

Roll into balls, flatten with the back of a spoon or a fork and bake. For the Coconut Ice, I rolled the balls in coconut before flattening. For the Lemon Delice, I added a small bit of lemon essence to the dough. Grated lemon rind would’ve been nice too but I didn’t want to risk it with my fussy daughter. She would’ve complained if she saw specks of ‘something’ sticking out of a biscuit. For the Choc Crackle Caramel, I rolled the balls in cocoa before pressing.

Once cooled, sandwich with icing and enjoy. I flavoured the pink icing with a little coconut essence and the yellow icing with lemon juice. The caramel icing was leftover over from the Caramel Mudcake Cupcakes I made the other week.

Basic Biscuit Dough
(from “Day to Day Cookery” – my high school Home Economics text book)

125gm butter, melted
1/2 cup sugar
1.3/4 cups Self Raising flour
1 egg
Vanilla

Melt butter and mix well with sugar. (The recipe says to cream butter and sugar together but most often I just melt and mix. Quicker that way and same result.) Add the beaten egg and vanilla. Gradually add sifted flour. Mix into a stiff paste. Roll small pieces of dough into balls and place on baking tray. Flatten with back of a spoon or a fork. Bake in a 180 deg C oven for approx 8-10 mins or until golden brown.

They went like hot cakes and I got asked “why didn’t you make more?”. Gosh, I’m tied to the kitchen some days!