A Perfect Pantry
Chocolate Biscuit Heart Basket
- PREP TIME
20 min - COOK TIME
10-12 min - READY TIME
- - SERVINGS
-
Ingredients
- 300g cake flour
- 2 tbsp. cocoa powder
- 75g icing sugar
- 150g cold butter, diced
- 1 egg
- 1 tsp. vanilla paste
- 50g dark chocolate, melted
- ½ tbsp. iced water
- 60g extra dark chocolate
- Sprinkles / drinking chocolate powder – to decorate
- Confectionary – to fill basket
Directions
- Place the flour, cocoa powder, icing sugar, butter, vanilla paste, egg and melted chocolate into the food processor and process until together in a ball. If more moisture is required, add a little iced water at a time until it forms a ball. Wrap and let it rest in the refrigerator for an hour.
- Once rested, roll out to be 3-5mm thick. Cut out 16 large hearts using a cookie cutter. Place 4 onto a large baking tray, these will be the basket bottom. Using a smaller heart cookie cutter, cut out the inside of the remaining large hearts and place all hearts (little insides and heart shaped borders) onto baking tray.
- Pre-heat oven to 170°C. Place the biscuits into the oven and cook for 10-12 minutes or until cooked.
- Remove the biscuits from the oven and let cool on a cooling rack.
- Melt the extra 60g dark chocolate and let cool slightly. Place the melted chocolate into a small zip lock bag and cut a little of one corner off and use this as a piping bag. Pipe around the outside of each of the 4 heart bottoms and place one heart border on each heart base. Continue until the basket is 4 biscuits high. Let cool until the chocolate sets. Use any remaining melted chocolate on the little hearts and coat with sprinkles or dust with drinking chocolate.
- Fill the heart biscuit baskets with favourite lollies and put the little heart biscuit on top.
- Yum
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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