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225 g (8 oz) unsalted butter
50 g (2 oz) icing sugar, sifted
50 g (2 oz) Cocodirect Fairtrade Drinking Chocolate, sifted
50 g (2 oz) cornflour
200 g (7 oz) plain flour
300 ml (11 fl oz) double cream
Preheat oven to 180C, 350F or gas mark 4. Lightly grease 2 baking sheets.
Cream butter with icing sugar until creamy then beat in drinking chocolate. Add cornflour and plain flour and beat until smooth.
Fit a star shaped nozzle to a piping bag and fill bag with the mix. If you don’t have a piping bag, fold a double sheet of greaseproof paper into a cone shape and snip off one corner to pipe through once filled. Pipe 20 stars (or circles) onto baking sheets. Bake for 12 to 15 minutes, turning trays around halfway through cooking time. Allow to cool on trays before placing on a cooling rack. Whip cream and use to sandwich biscuits together. Sprinkle with icing sugar, if liked.
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