National Baking Week 2011

Ingredients

• 350g Président Unsalted Butter
• 80g Billington’s Golden Icing sugar
• 300g Allinson Wholemeal Plain flour
• 50g cornflour
• 25g cocoa powder
• 1 tsp Nielsen-Massey Vanilla Extract

For Filling:

• 250g mascarpone
• 30g Billington’s Golden Icing sugar
• 25g Silver Spoon Cakecraft Dark Chocolate Flavour Cake Covering
• 1 tsp Nielsen-Massey Vanilla Extract

Equipment

• Pyrex Non-Stick Baking Trays
• 2 x Piping Bag
• Star Nozzle

Method

Heat the oven to 180°C (350°F Gas 4)

For the biscuits:

1. Cream the butter and icing sugar together in a bowl until the mixture turns white and fluffy
2. Add the flour, corn flour and Vanilla Extract, Mix well and divide the mixture into two.
3. Add the cocoa powder to one half (if a little dry add a sprinkle of water)
4. Spoon each mixture into 2 Separate piping bags. Using the star nozzle, pipe small rounds (around 2-3 cm wide) onto the Baking tray
5. Bake for 15 –20 minutes then leave to Cool on a wire rack

For the Filling:

1. Cream the mascarpone together with the icing sugar and divide mixture into two
2. Melt the chocolate (either in the microwave or in a glass bowl over a pan of simmering water) and add to half of the mascarpone mixture
3. Sandwich the biscuits together with a spoonful of mascarpone mix - vanilla biscuits with a chocolate filling and chocolate biscuits with a vanilla filling
4. Finish with a dusting of icing sugar

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