Lancewood
Lancewood
My Recipe Book My Menu Planner My Shopping List Conversion Tool
Looking for something?
Register Log In
Chocolate Coated Butter Biscuits
Oops, you’ve already added this recipe to this menu and day, try a different menu or day.
Loading...
{{serverError}}
Loading...
{{serverError}}
60

Share this Recipe

Lancewood Chocolate Coated Butter Biscuits

Ingredients

200 g soft butter
125 g LANCEWOOD® Mascarpone
310 ml sugar
2 large egg(s)
250 g cake flour
250 g corn flour
5 ml baking powder
2.5 ml salt
240 g milk chocolate  or dark chocolate, melted 

Method

Preheat oven to 180°C. Line baking sheet with baking paper and spar lightly with non stick spray.

Beat butter, mascarpone, sugar and eggs until creamy and light.

Sift the dry ingredients together and add to the butter mixture.

Mix to a smooth dough. Spoon into a large piping bag fitted with large star point.

Pipe 6 – 7 cm long cookies onto prepared baking sheets. Refrigerate for 1 hour.

Bake for 10 – 12 minutes until golden brown.

Leave to cool slightly on baking sheet before transferring to a wire rack to cool completely.

Dip the one side of the cookie in the melted chocolate and place on a wire rack to allow for the excess chocolate to drip off and for the chocolate to set.

Store in an airtight container.

Share this Recipe

CONVERSION TOOL

Made with this Product(s)

CONVERSION TOOL

Made with this Product(s)

Latest Recipes

Oops, you’ve already added this recipe to this menu and day, try a different menu or day.
Loading...
{{serverError}}
Loading...
{{serverError}}