Lumumba rum biscuits
Ingredients
240 g plain flour
50 g Dansukker Dark Muscovado Sugar
2 g Dansukker Vanilla Sugar
25 g cocoa powder
1 egg
150 g butter or margarine
Filling
50 g unsalted butter
60 g Dansukker Icing Sugar
15 ml dark rum
100 g melted chocolate
To decorate
100 g dark chocolate
15 ml oil
Silver ball sprinkles
Instructions
Combine the dry ingredients in a bowl. Add the butter/margarine and egg and work to make a dough. Put the dough in a plastic bag and refrigerate for 30 minutes.
Knead the dough on a lightly floured surface until smooth. Roll to a thickness of ½ and cut out star-shaped biscuits with a pastry cutter. Put the stars on a baking sheet lined with baking parchment and bake at the centre of the oven at 175 °C for about 12 minutes. Leave to cool on a wire rack.
Mix together all the ingredients for the filling. Spread or pipe the filling onto half of the biscuits.
Break the chocolate into pieces, put it in a bowl with the oil and melt over a water bath. Dip the remaining biscuits in the chocolate, place them on a wire rack and sprinkle with silver balls before the chocolate sets. Place the chocolate-covered biscuits on top of the filling-covered biscuits. Store in a cool place.
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