Black biscuits

Black biscuits

Chocolate shortbread

By
From
The Birthday Cake Book
Makes
20 bats and 20 bleeding hearts
Photographer
Laura Edwards

This recipe not only tastes delicious but is excellent for cutting, as it keeps its shape so well when baked.

Ingredients

Quantity Ingredient
250g plain flour, plus more to dust
1/2 teaspoon salt
50g cocoa powder
100g icing sugar
250g unsalted butter, softened and diced

To decorate

Quantity Ingredient
40 small silver dragees
150g white sugarpaste
claret food colour paste
icing sugar, to dust
edible glue, (optional)
edible clear glitter

Special equipment

Quantity Ingredient
1 10 cm bat cutter
1 5.5 cm heart cutter
1 4.5 cm heart cutter

Method

  1. Sift the flour, salt, cocoa and icing sugar into a bowl. Rub in the butter with your fingers until well combined. Knead just until smooth but do not over-mix, or you will toughen the dough. Wrap in cling film and chill for about 30 minutes.
  2. Lightly dust a clean board and rolling pin with flour, and roll out the dough to about 5 mm thick. Cut out 20 bats and 20 hearts, using the larger heart cutter. Press two dragees into each bat for the eyes. Lay all the biscuits on a baking tray and chill for about 30 minutes. Preheat the oven to 170°C/fan 160°C. Bake for 10–12 minutes. Leave on the trays until cool.
  3. To decorate the hearts, mix the sugarpaste with claret food colour. Lightly dust a work top with icing sugar and roll out the sugarpaste to about 2 mm thick. Cut out 20 hearts with the smaller heart cutter. Sprinkle a little icing sugar over the heart biscuits and flick over a tiny amount of water – you don’t want soggy biscuits – to create a glue. (Or brush the biscuits, three or four at a time, with edible glue.) Press the sugarpaste hearts on to the biscuits.
  4. To decorate the bats, simply rub a little glitter over each biscuit with your fingers.
Tags:
Baking
Cakes
Birthday
cake
sweets
dessert
sweet
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