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