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Description

The combination of the soft mallow and crunchy IRCA Dubai Pistachio Delicrisp make for a delicious, luxury twist on the classic teacake

Ingredients

500g
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200g
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300g
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100g
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450g
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60g
Water
700g
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0g
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Method

• Mix together the shortbread mix and softened butter until a smooth dough forms. Roll out to 7mm thickness and cut into circles.

• Bake at 170°C until lightly golden brown. Allow to cool.

• Melt the IRCA White Kiron drops and mix with Dubai Pistachio.

• Transfer to a piping bag and pipe a small dollop of the mixture onto the center of each biscuit. Allow to set.

• Add water to Mather’s Mallow Russe and heat until the mallow is fully dissolved, usually around 60°C.

• Transfer to a piping bag and pipe enough to fully cover the pistachio center. Allow to fully set.

• Melt the IRCA Kiron Dark, dip each teacake in, shaking off the excess. Sprinkle with chopped pistachios.

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