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.
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