Chocolate baci recipe
Chocolate Baci recipe
|225 g||unsalted butter, softened|
|65 g||icing sugar|
|200 g||plain flour|
|For the Filling:|
|60 g||dark chocolate|
Makes about 24.
Using an electric mixer, cream the butter, sugar and salt until light and fluffy. Add the rum.
Stir in the flour and mix until smooth. Cover the bowl with cling film and chill for an hour.
Preheat the oven to Gas Mark 4, 180ºC, 350ºF.
Take portions of the dough and roll into balls about 1-inch or 25mm in diameter and place on baking sheets, leaving about an inch between each. Bake only until firm but not browned.
Transfer to a wire rack to cool completely.
To prepare the filling:
Melt the butter and chocolate together in a bowl over a pan of simmering water and stir to mix as they melt. Allow to cool and thicken for about 10-15 minutes.
Dip the bottom of one biscuit in the chocolate and press another onto it, base to base. Repeat for remainder and allow to cool. Chill if necessary.
Store in an airtight tin for about a week if necessary.
ca. 20 min
ca. 2 hrs
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