A yummy and quirky take on the classic sandwich biscuit, perfect for Valentines day or special occasions. Recipe by executive pastry chef Simon Jenkins.
You will need: |
|
For the butter biscuits: |
For the filling: |
|
|
- You will also need: 1 large heart shaped cookie cutter 6 x 5cm
- 1 small heart shaped cookie cutter 2.5 x 2cm
- Sugar thermometer
- Makes: 30 biscuits
1For the biscuits: Preheat the oven to 190ºC/ 170ºC fan/ gas mark 5. |
2Mix the butter, icing sugar, pastry flour and ground ginger with your fingers until it reaches a bread crumb consistency. |
3Stir in the egg whites, then the melted butter to form a dough. |
4Wrap the dough tightly in cling film, pushing down to make it flat and square shaped. |
5Place in the fridge for at least 2 hours or until well chilled and it becomes hard. |
6Divide the dough into two batches and roll out one half to 2mm thick. |
7Cut out 30 biscuits with a large heart shaped cutter place on a baking tray with a 0.5 cm space around the biscuit. |
8Using the other half, repeat the above process. Using the small cutter, cut out the centre of the biscuits which will then be the top layer of the finished biscuit. |
9Place the biscuit shapes on a baking tray again with a 0.5cm space all around and rest in the fridge for 1 hour. |
10Bake for 11-12 minutes or until light golden brown, turning the trays round half way through baking for even baking. Leave to cool completely. |
11For the rhubarb and ginger filling: soak the agar agar in half the water for 3-4 minutes. |
12Heat the rhubarb pure with the remaining water, sugar and vanilla seeds to approximately 70ºc. |
13Bring to the boil and boil gently for 4-5 minutes. |
14Remove from the heat and add the lemon juice. Pour into a small container and leave to set in the fridge. |
15To assemble: Using a teaspoon place approximately 25g of the rhubarb mix onto the base of each bottom biscuit (the one without a hole in the middle), spreading around lightly. Gently place the top biscuits on the rhubarb, and push down lightly so the filling starts to come throught the hole, then serve. |
For more step-by-step tutorials, expert advice, product reviews and cake news, subscribe to Cake Decoration & Sugarcraft Magazine