Main ingredients
- Flour
Ingredients
Method
Ingredients
For the biscuits:
- 250g plain flour
- 150g butter
- 200g caster sugar
- 2 eggs, beaten
For the buttercream:
- 3 eggs
- 150g icing sugar
- 300g butter, at room temperature
To finish:
- 100g dark chocolate
- 2 tablespoons sunflower oil
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Method
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1To make the biscuits:
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2Preheat the oven to 180°C/160°C Fan/Gas Mark 4.
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3Rub the butter into the flour and stir in the sugar. Add the eggs and knead the mixture together to form a dough. Place into the refrigerator for at least 2 hours.
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4Roll out the dough to 3mm thickness and cut shapes out of the dough with a cookie cutter of your choice. Be sure to make an even number of biscuits.
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5Place the shapes on the baking tray and bake for 15 minutes until golden brown. Remove onto a wire rack to cool.
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6To make the buttercream:
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7Whisk the eggs and sugar in a bowl over a pan of simmering water until thickened, remove from the heat and allow to cool.
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8In a separate bowl beat the butter until creamy, then add the egg mixture gradually, beating continuously until well mixed.
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9Pipe the buttercream onto a biscuit using a piping bag, and sandwich together with a second biscuit. Continue with the remaining biscuits.
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10To finish:
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11Melt the chocolate together with the oil in a bain-marie. Dip a third of each biscuit into the chocolate and allow to set.