140g
butter, softened
175g
plain flour
50g
icing sugar
Finely
grated zest 1 medium orange
For
the filling
100g
mascarpone
1
tsp icing sugar
25g
plain chocolate (55% cocoa solids is fine), melted
For
the glaze
50g
icing sugar
About
1 tbsp orange juice
Method
1. Preheat the oven to fan 160C/
conventional 180C/gas 4. Put the butter in a bowl and beat with a wooden spoon
until smooth. Add the flour, icing sugar and orange zest and beat together to
make softie dough. Knead into a ball and wrap in cling film. Chill for 1 hour.
2. Roll the dough out on a lightly
floured surface to a thickness of about 3mm. Cut 24 circles with a 7.5 cm round
plain cutter. Put them on a couple of baking sheets.
3. Using a small sharp knife, cut out
Halloween faces on 12 of the circles. Gather up the spare biscuit dough and
press into pumpkin stem shapes, trimming with a sharp knife. Press to the top
of each biscuit with a knife to join. Make lines on the face biscuits with the
back of a round bladed knife, to look like the markings on a pumpkin. Bake all
the biscuits for about 15 minutes until pale golden. Leave to set for a while,
then cool completely on a wire rack.
4. Mix the glaze ingredients to make a smooth,
runny icing, adding a bit more juice if needed, and then set aside. For the
filling, beat the mascarpone with the icing sugar, then stir in the cooled
melted chocolate.
5. Spread the filling over the cooled
plain biscuits, then press the ‘face’ ones on top – do this just before you
want to eat them, otherwise they go soft. Brush with the glaze, using a clean
paint brush or pastry brush. Eat the same day!
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