These are the changes I made to Judy’s recipe.
Made double, but baked half. Rolled remainder into log to freeze.
Only fill with butter cream and jam as required.
Used a small, 2 1/2 ice cream scoop to form biscuits straight on to tray, no rolling.
Used fork dipped in flour to flatten and make marks across biscuits.
Added 1 teaspoon of both honey and golden syrup to double recipe.
Used raw caster sugar instead of brown sugar.
Am going to fill come with chocolate instead of jam.
