Turn the 8 non-stamped biscuits upside down and pipe the chocolate ganache over them, then sandwich with the 8 stamped biscuits. Set of 4 round, rippled-edge biscuit cutters feature stainless steel construction with comfortable arched handles and thin blades that cut through thick or. Spoon the chocolate ganache into a piping bag fitted with a ½cm plain nozzle.
Remove from the oven and leave to cool on the baking sheet to firm up, then transfer to a wire rack and leave to cool completely. Place in the freezer to chill for 10 minutes, then bake for 10-12 minutes at 180☌/160☌ fan/350☏/Gas 4. Using a cocktail stick or skewer, prick 7 small holes along the long, top and bottom edges of the 8 stamped biscuits. This blend of American whiskies, bottled at 48 ABV and offered for 50 SRP, brings together 73 sourced bourbon from Kentucky Bourbon Distillers aged 3. Working quickly before the dough softens, use the stamp provided to stamp SU2C in the centre of 8 of the dough rectangles. Using a ruler, cut 16 rectangles out of the biscuit dough, each measuring 8cm x 3cm, then place them on a baking sheet lined with baking paper. Peel the top piece of paper off the dough. Remove the dough from the freezer and slide off the baking sheet. Now make your own using the classic British Biscuit cutters and this tasty recipe. Biscuit Cutter Set / Circle Cookie Cutter Set-Lange General Store. Leave to cool, then chill until set to a piping consistency. Bourbons Biscuits are a family favourite. Big American Bourbon Soap-Lange General Store.
BOURBON BISCUIT CUTTER PROFESSIONAL
Pour the hot cream over the chocolate and leave to stand for 4 minutes, then stir until the chocolate has melted and you have a smooth ganache. We are a globally expanding brand offering professional nail care products, including the production of nail care and. Pour the cream into a small pan and heat to just below boiling point.
Place in the freezer for 15 minutes to firm up.įor the chocolate ganache filling, tip the chocolate into a small heatproof bowl. Cover the dough with another sheet of baking paper, then using a rolling pin, roll the dough out to the thickness of a £1 coin. Line a baking sheet with baking paper and scrape the dough into the middle of the paper. In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and sugar together until creamy, but not too light or aerated.Īdd the sieved dry ingredients and the egg and mix on low until just combined. For the biscuit dough, sieve the flour, cocoa powder and salt together into a bowl.
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