Sugar Skull Biscuits

Ingredients

Unit
Satin Crème Cake Mix Chocolate 0.400 kg
Butter 0.150 kg
Egg 0.050 kg
Dark cocoa 0.020 kg
Water 0.020 kg
Treacle 0.050 kg
Bread flour 0.050 kg
Argenta Combo 0.350 kg
Icing sugar 1.000 kg
Colour As required
total 2.090

Method

  • Mix Satin Crème Cake Chocolate Mix, flour, butter, cocoa & treacle to form a crumb, add the egg & water, mix to form a dough.
  • Pin out the dough 6mm and cut into skulls, cut eyes and mouths into half of the biscuits.
  • Place evenly spaced onto lined baking trays.
  • Bake at 180°C top heat 170°C bottom heat for 10mins.
  • Mix Argenta Combo with icing sugar & colour.
  • Pipe 12g between one whole shell and one shell with eyes and mouth