Syrup Melting Moments With Coconut Buttercream

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Delicious melt-in-your-mouth cookies with a coconut buttercream filling.

  • 250g Butter
  • 70g icing sugar
  • 80g golden syrup
  • 270g cake flour
  • 70g cornflour

Coconut Buttercream

  • 100g Butter
  • 120g icing sugar
  • 30g desiccated coconut
  • Coconut essence

  • Preheat the oven to 160°C and grease and line two baking trays.
  • Cream together the butter, icing sugar, and golden syrup until light and fluffy.
  • Sieve together the flour and cornflour.
  • Add the dry ingredients to the creamed butter mixture to make the cookie dough.
  • Spoon the dough into a piping bag fitted with a large star nozzle.
  • Pipe the dough into circles onto the prepared baking trays and bake for approximately 15 minutes until golden.
  • TO MAKE THE BUTTERCREAM: Cream the butter and gradually add the icing sugar, then mix in the toasted coconut and essence.
  • Place half the biscuits, flat-side up, on your worktop. Add or pipe the buttercream and sandwich with the remaining biscuits.