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  1. Home
  2. Baking

Strawberries & Cream Biscuits

Got a packet of cake mix? Well it's the star ingredient in these delicious treats - and makes them so simple to make! - by Kerrie Worner
  • 10 Mar 2020
Strawberries & Cream Biscuits
Prep: 40 Minutes - Cook: 10 Minutes - Easy - Serves 27
Proudly supported by

TIP! Essence is available from supermarkets nationally. Biscuits can be made up to five days ahead. Store in an airtight container. 

Ingredients

470g packet Green’s Vanilla Cake mix

75g unsalted butter, chopped, at room temperature

1 egg, lightly beaten

½ teaspoon strawberries and cream flavoured essence

1 teaspoon rose pink food colouring

3/4 cup White Choc Melts (150g), melted

Method

  1. Grease and line two large oven trays with baking paper. 

  2. Place cake mix in the small bowl of an electric mixer, reserving icing mix sachet for another use. Add butter. Beat until combined and crumbly. Add egg, essence and food colouring to tint pink. Beat until just combined and smooth. 

  3. Place mixture into a piping bag fitted with an 11mm-star piping nozzle. Pipe 6 to 7cm lengths, about 5cm apart, in rows on prepared trays. 

  4. Cook in a moderate oven (180C), swapping trays halfway, for 10 minutes. Remove. Cool on trays.

  5. Place melted chocolate into a small jug. Dip in one end of each biscuit. Place on a tray lined with baking paper. Refrigerate for about 10 minutes, or until set. Serve.

Kerrie Worner
Kerrie Worner is a contributor to New Idea Food.

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