The white chocolate on these heart-shaped biscuits is paired beautifully with the crispy crunch of the raspberry pieces. So easy to make and they look fabulous. Treat your loved one this Valentine's day or surprise your mum on Mother's day.
Vanilla Biscuit (makes 30 - 35 biscuits)
Using a mixer with a paddle attachment, lightly cream butter, icing sugar, salt and vanilla extract. Scrape down the sides of the mixing bowl and add flour, mix on a low speed bringing the dough together.
Scrape the dough out on to a piece of cling film, wrap and chill in the fridge for 1.5 hrs.
Line 2 - 3 trays with baking parchment. Roll out the mixture to 5mm thick and cut out biscuits using a 6cm by 7cm heart shaped cookie cutter.
Chill biscuits for 20 minutes.
Meanwhile pre heat the oven to 160°c.
Allow biscuits to sit at room temperature for 10 minutes before placing in the oven.
Bake biscuits for 18 - 20 minutes until they are a light golden colour. Make sure you turn the trays half way through the baking to achieve an even bake.
Allow biscuits to cool before dipping.
500g Guittard soie blanche fair trade 35% white chocolate (see how to temper chocolate below)
20g Sosa home gourmet raspberry crispy
Temper your white chocolate (see our video for more information on how to temper chocolate)
Blend the raspberry crispy a little if you want a smoother look to your biscuits once dipped.
Once blended stir the raspberry crispy through the tempered chocolate.
Dip half the biscuit into the chocolate.
Remove the excess chocolate by repeating the dunking motion, gradually removing the biscuit and the place on a lined tray.
Repeat until all the biscuits are dipped.
Allow the chocolate to set, remove the biscuits from the trays and store in an airtight container for up to two weeks.
Make sure you work quickly once the chocolate is in temper.
Its best to work in a cool kitchen when working with chocolate, if it's too warm open a window.
Use a smaller bowl when dipping so there is less surface area, this will prevent your chocolate from cooling down too quickly.
Any left over chocolate can be made into chocolate bar - using a palette knife spread the leftover raspberry chocolate on a piece of baking parchment to 5mm thick. Sprinkle with extra raspberry crispy and allow to set in a cool place.
Recipe courtesy of Lucie Bennett