I love caraway seeds and have made biscuits with them before with the recipe for orange, caraway and ginger biscuits so I know they work well in biscuits! These ones have rose and brown sugar buttercream fillings to make them more indulgent. I find hints of rose delicious and whenever I get macarons I have to have a rose one. This is a very simple recipe and the biscuits look great with the streaks of pink adding pops of colour.
What you need for the biscuits:
200g plain flour
100g unsalted butter
40g caster sugar
40g brown sugar
1 dessert spoon of caraway seeds
And for the buttercream filling:
100g icing sugar
1 dessert spoon of cream
Half a teaspoon of rose flavouring
2 drops of scarlet food colouring
25g brown sugar
What you need to do:
1. Heat the oven to 170C and lay a piece of baking parchment on an oven tray.
2. Cream together the butter and sugars for the biscuits until completely combined.
3. Add the flour bit by bit working it into the buttery sugar mixture well.
4. When you have added all the flour add the caraway seeds and combine well.
5. Take small blobs of the mixture, a bit bigger in size than a marble, and place them on the tray, flatten them a bit and space them out well from each other.
6. Bake in the oven for 10-12 minutes until lightly golden, remove and cool.
7. For the buttercream filling, cream together the butter and icing sugar adding it a touch at a time otherwise you end up in an icing sugar mist storm!
8. Blend in the dessert spoon of cream.
9. Put half of the mixture in another bowl, add the rose flavouring and scarlet food colouring to one bowl and combine, then add the brown sugar to the other bowl and combine.
10. Put the biscuits in pairs and spread some rose or brown sugar filling on the bottom biscuit and sandwich the top biscuit on top.