Clover Honey Berry biscuit stack
Honey Berry biscuit stack
Recipe by: Monicia Horne
For the biscuit
115g Clover Mama bake Margarine
60g caster sugar
175g plain flour, plus extra for dusting
1 tbsp honey
For the filling
250ml Clover Fresh cream, whipped to stiff peak
100g raspberries or any other berries
4 tbsp honey
Icing sugar, for dusting
Preheat the oven to 190°C.
Using a mixer or electric hand whisk, cream the margarine and sugar until light and fluffy. Add
the flour and honey and mix to form a ball of dough. Wrap in cling film and chill for 1 hour.
On a lightly floured surface, roll out the dough to a 5mm thickness. Using a cookie cutter,
cut the dough into rounds. Place on a lined baking tray and bake for 8-10 minutes, until pale
golden. Cool on a wire rack.
When ready to serve, place 1 biscuit in the centre of a plate, pipe some of the whipped cream,
top with some berries and drizzle with honey. Top with another biscuit to make another layer of the berries and cream and top the stack with a final biscuit. Dust with icing sugar.
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