my birthday cake, so I decided to use it to sandwich together some chocolate flavoured biscuits.
This also gave me the chance to try out my new embossed rolling pin - a lovely birthday present from my daughter.
I chose a recipe which I've been using for many years, as I knew it didn't spread in the oven, but to be on the safe side, I also left out the small amount of baking powder which is usually added, as the instructions with the rolling pin stressed that recipes without leavening agents should be used. It was only a small batch of dough, but this was just a trial to see if the recipe worked. The amount of dough in the recipe below made 12 x 6cm diameter biscuits.
The white chocolate and mascarpone buttercream was very rich, and overwhelmed the flavour of the biscuits somewhat, but that didn't really matter - I got to practice with my rolling pin!