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.

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