Caramel, banana and cream filled biscuits
Hertzoggie based dough -
500grams of butter ( or a good margarine ) 1 cup of castor sugar 1 tablspoon of Vanilla essence 1 egg 4 cups of selfraising flour
Filling for biscuit 1 tin of caramel Vanilla whipped cream 3 bananas
With electric mixer whisk the butter and sugar for about 3 minutes till it's light and creamy, add the egg and vanilla essence and whisk for a further 2 minutes. Now add all the flour and mix it in with your hand till a dough forms. Do not be tempted to add more flour, this is a very soft dough. Cover with clingwrap and chill in fridge for an hour. On a floured surface roll out the dough to a 1 cm thickness, using clingwrap on dough to prevent from sticking, cut out with flower cookie cutter or round cookie cutter, make sure you dip the cookie cutter into some flour to prevent from sticking to dough. Butter/ grease your pan, this should be the hertzoggie pan
Now bake in a preheated oven on 180 degrees for 10-12 minutes, or until edges are golden brown. Take out to cool. You will get about 40- 50 biscuits from this dough.
Fill biscuit with a teaspoon of caramel, slice of banana and pipe vanilla cream on the banana and caramel.