Liqueur swirls
Ingredients
Pastry
25 g ground almonds
20 g Dansukker Icing Sugar
1 g Dansukker Vanilla Sugar
45 g plain flour
40 g butter or margarine
Filling
50 g unsalted butter
60 g Dansukker Icing Sugar
60 ml of your favourite liqueur
100 g of your favourite chocolate, melted
To decorate
10 g dark chocolate, melted
25 g white chocolate, melted
Work the ingredients together to make a dough. Refrigerate for 1 hour. Roll out the dough to a thickness of 3 mm. Make biscuits using a 2-3 cm round cookie cutter. Place on a baking sheet lined with baking parchment. Bake at the centre of the oven at 200 °C for approx. 8 minutes. Leave to cool on a wire rack.
Cream together the butter/margarine and icing sugar using an electric whisk. Mix in the liqueur and melted chocolate. Pipe mounds of the filling on top of the cooled biscuits. Refrigerate the biscuits for 1 hour, then dip them in melted dark chocolate. Allow to set. Drizzle with melted white chocolate. Store in a cool but not cold place.
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