Bunting Biscuits | Patisserie Professional Recipe - Puratos

Ingredients

Method

Using a planetary mixer & beater mix the Satin Crème Cake Plain Mix, flour, Belcrem Subito & butter to form a crumb.
Add the egg and the water, mix to form a dough.
Pin out the dough to 5mm, cut into triangles.
Bake at 170°C for 10-12 mins.
Once cooled dip the flat side of the biscuits into Carat White, Melted to 40-45°C.
Place immediately onto chocolate transfer sheet, allow to set.

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