Bunting Biscuits

Ingredients

Unit
Satin Crème Cake Mix Plain 0.400 kg
Butter 0.150 kg
Egg 0.050 kg
Belcrem Subito 0.050 kg
Bread flour 0.180 kg
total 0.830
Topping (per biscuit)
Carat White
Chocolate transfer sheets

Method

  • Using a planetary mixer & beater mix the Satin Crème Cake Plain Mix, flour, Belcrem Subito & butter to form a crumb.
  • Add the egg and the water, mix to form a dough.
  • Pin out the dough to 5mm, cut into triangles.
  • Bake at 170°C for 10-12 mins.
  • Once cooled dip the flat side of the biscuits into Carat White, Melted to 40-45°C.
  • Place immediately onto chocolate transfer sheet, allow to set.