Preheat oven to 180°C. Combine the butter, brown sugar, honey and molasses in a small saucepan over low heat and melt gently. Set aside to cool completely, then whisk in the eggs and yolks.
Sift the flour, bicarbonate of soda and spices into a bowl, then add the butter mixture and stir to combine. Knead gently, then refrigerate for 1 hour.
Roll out the dough to 8mm thick, then cut it into a series of star shapes in decreasing sizes. Arrange on a lined oven tray and bake for 20 minutes, until just firm to the touch. Cool on a wire rack.
Beat the cream cheese and icing sugar until smooth, then use to sandwich the biscuits together in a vertical stack. Refrigerate until firm.
Ingredients
Directions
Preheat oven to 180°C. Combine the butter, brown sugar, honey and molasses in a small saucepan over low heat and melt gently. Set aside to cool completely, then whisk in the eggs and yolks.
Sift the flour, bicarbonate of soda and spices into a bowl, then add the butter mixture and stir to combine. Knead gently, then refrigerate for 1 hour.
Roll out the dough to 8mm thick, then cut it into a series of star shapes in decreasing sizes. Arrange on a lined oven tray and bake for 20 minutes, until just firm to the touch. Cool on a wire rack.
Beat the cream cheese and icing sugar until smooth, then use to sandwich the biscuits together in a vertical stack. Refrigerate until firm.
