Raisin and Chocolate Shortcake Sandwich
(Created by Peter Emmerson - UK Technical and Applications Advisor)
| Ingredients | Preparation |
|---|---|
|
260 g
butter
75 g caster sugar |
Cream the butter and sugar until light in colour. |
|
170 g
soft flour
15 g ground rice |
Sieve the flour and ground rice and add to the butter/sugar mix and mix into a smooth paste. |
| 80 g Californian Raisins | Gently mix the raisins into the paste. Refrigerate the paste for 1 hour before use.Roll out the paste to 1/4 inch in depth and using circle cutter cut the paste in to shapes. Place on a baking tray and dock the paste. Bake at 205°C until the biscuits are golden brown. |
| Caster Sugar | Remove from the oven and dredge half with caster sugar while still warm. |
|
250 g
skimmed milk
200 g Callebaut Dark Chocolate Mousse |
Add the milk to the mousse powder and whisk for 3 minutes on a high speed. |
| Once the biscuits are cooled pipe a bulb of chocolate mousse on to the un-dredged biscuits and place a dredged biscuit on top to form a sandwich biscuit. | |
