Delta Creams
Serves 24 whole biscuits
Prep 45 minutes
Cook 15 minutes
Ingredients
250 g unsalted butter, softened
149 g Natvia (3/4 cup)
1 teaspoon vanilla
1 egg
70 g Cacao, sifted
175 g gluten-free plain four, sifted
105 g gluten-free self raising flour, sifted
Filling:
125 g unsalted butter, at room temperature (1/2 cup)
149 g Natvia, blitzed until fine consistency (3/4 cup)
1 teaspoon vanilla
Method
- Preheat Oven to 160C (fan forced). Line 2 baking trays with baking paper.
- Beat the butter, Natvia and vanilla together until pale and creamy. Add the egg and beat again.
- Add the sifted flours and mix to combine.
- Shape the dough into a ball and wrap in plastic wrap. Place into the fridge for 10 minutes.
- Once chilled roll between 2 sheets of baking paper so it is ½ cm thick. Place back in the fridge for 10 minutes or until firm.
- Use a round cutter to cut the biscuits from the dough. Place on the prepared tray and bake for 12-15 minutes or until firm. Cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
- To make the filling, combine all of the ingredients in a bowl. Beat until light and fluffy.
- Spoon the filling into a piping bag. Pipe some of the filling onto the base of half of the biscuits. Sandwich together with the remaining biscuits.
|
Carbs |
Pro |
Fats |
Energy KJ |
Calories |
Serving size |
|
9.7g |
1.4g |
13.3g |
706kj |
168 |
41g |
