225 g (8 oz) butter or margarine
50 g (2 oz) icing sugar, sieved
225 g (8 oz) plain flour
50 g (2 oz) drinking chocolate powder
25 g (1 oz) cornflour
100 g (4 oz) plain chocolate
a little icing sugar
50 g (2 oz) icing sugar, sieved
225 g (8 oz) plain flour
50 g (2 oz) drinking chocolate powder
25 g (1 oz) cornflour
100 g (4 oz) plain chocolate
a little icing sugar
method
1. Cream together the butter or margarine and sugar until light and fluffy.
2. Work in the flour, drinking chocolate powder and cornflour.
3. Put the mixture into a piping bag fitted with a large star nozzle.
4. Pipe in fingers, or shells, or's' shapes on to greased baking trays.
5. Bake in the oven at 180°C (350°F) Gas 4 for 20 - 25 minutes. Cool on a wire rack.
6. Melt the chocolate. Dip half of each biscuit into the chocolate and leave to set on greaseproof paper.
7. Dust the uncoated halves of the biscuit with icing sugar.
Variation To make chocolate gems pipe the mixture into small individual star shapes.
Bake for about half the time. Place a chocolate button in the centre of each one while still hot.
2. Work in the flour, drinking chocolate powder and cornflour.
3. Put the mixture into a piping bag fitted with a large star nozzle.
4. Pipe in fingers, or shells, or's' shapes on to greased baking trays.
5. Bake in the oven at 180°C (350°F) Gas 4 for 20 - 25 minutes. Cool on a wire rack.
6. Melt the chocolate. Dip half of each biscuit into the chocolate and leave to set on greaseproof paper.
7. Dust the uncoated halves of the biscuit with icing sugar.
Variation To make chocolate gems pipe the mixture into small individual star shapes.
Bake for about half the time. Place a chocolate button in the centre of each one while still hot.
serving amount
makes about 20
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
