Earlier this week, sat baking under French sun, with the smell of freshly baked bread filling the air and within sight of a mouth salivating-ly delicious array of patisseries, I cracked. Three months of daily gym sessions down the drain with a week’s worth of macaroons, madeleines, biscuits and brioches. It’s true what they say, a moment on the lips, a lifetime on the hips. Now that any chance of continuing with the gym regime has flown out of the window, I thought I’d share with you the most scrumptious biscuit recipe known to a lazy student.

I call them burger biscuits because there’s a little vanilla butter cream sandwiched between them, giving them an adorable, fun element. For a friend’s birthday I made a batch and added some pink colouring to the icing. When I’m feeling even lazier, I’ll dip half of them in chocolate and gobble them individually. Perhaps because there are so few ingredients involved, buying the right ones really makes a difference. Try and use vanilla extract rather than the essence if you can get hold of it

This amount should yield about 15 burger biscuits. You can vary the filling as you want, or switch the vanilla for cinnamon, ginger or whatever tickles your pickle.


Recipes: Burger Biscuits

Rating: 51


  • . 175 grams self raising flour
  • . 125 grams corn flour
  • . 50 grams icing sugar
  • . 225 grams butter
  • . A few drops of vanilla extract


  1. Preheat the oven to about 180 degrees, or 160 for a fan oven.
  2. Cream the butter and vanilla together till the butter mix becomes soft.
  3. Gradually sift in the flour and icing sugar till you can form a soft dough.
  4. Make the dough into large marble sized balls and place on a lined oven tray.
  5. Put some ice and cold water in a bowl. Dip a fork in the water and gently press each ball down so that it is slightly flatter and lined.
  6. Bake for about 10/12 minutes. The biscuits will brown only very slightly and will be very crumbly till cooled.
  7. To make the butter cream, soften the butter and vanilla together in a bowl. Then mix in the icing sugar.
  8. When the biscuits are cooled, either fill the butter cream into a piping bag to make neat spirals, or dollop it on to the bottom of a biscuit. Sandwich two biscuits together.
  9. Place out of reach of greedy people.


About The Author

Modern languages student at UCL with an interest in art, journalism, food and a desire to travel the world.

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