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
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Grease and line two large oven trays with baking paper.
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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.
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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.
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Cook in a moderate oven (180C), swapping trays halfway, for 10 minutes. Remove. Cool on trays.
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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.
