Bunting Biscuits

Ingredients

Unit
Satin Crème Cake Mix Plain | Patisserie 0.400 kg
Butter 0.150 kg
Egg 0.050 kg
Belcrem Subito | Patisserie 0.050 kg
Bread flour 0.180 kg
total 650
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.