White & Dark Chocolate Biscuits

Makes: 16

*** Make both or either of these biscuits – We have listed the recipe steps in order of White and dark Chocolate  then Milk Chocolate (where steps are the same only one instruction is given).***

INGREDIENTS

White & Dark Chocolate Biscuits
Makes 16 biscuits

300g pack Carême Dark Chocolate Shortcrust Pastry, defrosted
100g white Chocolate *
*We used Seed and Bean Lemon & Poppy Seed White Chocolate

Milk Chocolate Biscuits
Makes 25 biscuits

435g pack Carême Sweet Vanilla Shortcrust Pastry, defrosted
100g milk chocolate*
*We used Seed and Bean Milk Chocolate & Tangerine

METHOD

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Step 1 - click here to display

Preheat oven to 170c fan-forced (190c non-fan

Step 2 - click here to display

Line two baking trays with baking paper. Lightly dust work surface and Dark Chocolate pastry with flour, using a 6cm pastry cutter cut 24 biscuits, transferring to the lined baking trays.
Re-roll remaining trim to get a further 8 biscuits.

or

Line two baking trays with baking paper. Lightly dust work surface and Sweet vanilla pastry with flour, using a 6cm pastry cutter cut 40 biscuits, transferring to the lined baking trays.
Re-roll remaining trim to get a further 10 biscuits.

Milk-chocolate-biscuits-(2-of-4)

Step 3 - click here to display

Melt White Chocolate & Milk chocolate in separate bowls

Half fill a small saucepan with water and bring to a simmer. Place chocolate in heatproof bowl over simmering water to melt.

Once melted remove from heat, set to one side to cool to a spreadable consistency this will take around 30 minutes, do not leave too long as it will become stiff.

Step 4 - click here to display

Bake dark Chocolate biscuits at 170c fan-forced (190c non-fan) for 10 minutes. Place on a wire rack to cool.

or

Bake Sweet Vanilla biscuits at 170c fan-forced (190c non-fan) for 13 minutes or until lightly golden. Place on a wire rack to cool.

Step 5 - click here to display

Once the chocolate is of a spreadable consistency, use a teaspoon to spread a thin layer on a biscuit then sandwich another biscuit on top, continue with remaining biscuits.

Please note – White Chocolate on to Dark pastry & Milk Chocolate on to Sweet Vanilla pastry

 

Milk-chocolate-biscuits-(4-of-4)

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