![]() ![]() Using a cocktail stick or skewer, prick 7 small holes along the long, top and bottom edges of the 8 stamped biscuits. Working quickly before the dough softens, use the stamp provided to stamp SU2C in the centre of 8 of the dough rectangles. Using a ruler, cut 16 rectangles out of the biscuit dough, each measuring 8cm x 3cm, then place them on a baking sheet lined with baking paper. Peel the top piece of paper off the dough. Remove the dough from the freezer and slide off the baking sheet. ![]() Leave to cool, then chill until set to a piping consistency. ![]() Pour the hot cream over the chocolate and leave to stand for 4 minutes, then stir until the chocolate has melted and you have a smooth ganache. Pour the cream into a small pan and heat to just below boiling point. Place in the freezer for 15 minutes to firm up.įor the chocolate ganache filling, tip the chocolate into a small heatproof bowl. Cover the dough with another sheet of baking paper, then using a rolling pin, roll the dough out to the thickness of a £1 coin. Line a baking sheet with baking paper and scrape the dough into the middle of the paper. In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and sugar together until creamy, but not too light or aerated.Īdd the sieved dry ingredients and the egg and mix on low until just combined. For the biscuit dough, sieve the flour, cocoa powder and salt together into a bowl. ![]()
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