October 16, 2020
This basic biscuit recipe is taken to another level with the addition of a white chocolate and coconut ganache filling. We have added a few drops of pink colouring to half the batch to make them even more gorgeous but that is optional. These would make a great Valentine's bake too using a heart shaped cookie tray mould. Preparation time 20 minutes. Cooking time approx. 25 minutes.
Recipe By Chef Steven Tan
1Pre heat oven at 170°C and line two baking trays.
2Cream plant based Nuttelex and sugar in kitchen mixer on high speed until pale and fluffy then set to low speed and add in egg until fully incorporated.
3Separate the mix evenly into two kitchen bowls and add pink food colour into one and mix through well.
4Transfer the plain, uncoloured biscuit mix into a piping bag with a round nozzle. Then using a lined tray pipe the mixture into a small circles. Repeat with coloured mixture on another lined tray.
5Bake at 170°C for 15 minutes and turn oven down to 150°C for 10 minutes or until a light golden hue.
6Allow biscuits to cool completely then arrange on tray.
7Next melt white chocolate with coconut milk in microwave at 30 second intervals until chocolate is fully melted, then transfer into piping bag. Alternatively you can melt using the double-boiler method.
8Then pipe the melted chocolate mixture onto a biscuit and sandwich it with another biscuit. Repeat until all biscuits are piped with the chocolate filling.