Page 42 - Kenwood Cook Book

Biscuits and Cookies

Crispy Kisses

USING THE WHISK AND Biscuits:
LIQUIDISER Powder the sugar in the liquidiser
Biscuits: (page 32).
2 egg whites Place the egg whites and the salt in the
3 oz powdered sugar bowl and whisk on top speed until they
4 oz ground almonds are stiff (approximately 1 minute).
pinch of salt Add the sugar and the ground almonds
Filling: and mix another 10 seconds.
3 oz icing sugar Lay a piece of well-greased greaseproof
1½ oz butter paper on a baking sheet and put the
2 oz melted chocolate mixture out in teaspoonfuls.
Bake in a moderate oven (350ºF) until
the biscuits are a pale brown
(approximately 15 minutes).
Slide the paper carefully from the tray
and leave till the biscuits are cold.
Filling:
Warm the whisk and the bowl.
Place all ingredients in and mix on
minimum speed increasing to 4 until well
blended.
Use the filling to sandwich the biscuits
together.

Shortbread

USING ‘K’ BEATER Place all ingredients in the bowl and mix
4 oz plain flour on minimum speed increasing to 2 as
2 oz rice flour the fat breaks up, until mixture has
or bound together.
6 oz plain flour Press the mixture into a ball and shape
2 oz sugar into a round cake about ½” thick etc.
4 oz butter Crimp the edges and with a fork, prick
on a design on the shortbread.
Bake in a slow oven (300ºF) until it is
firm and light brown in colour
(approximately 1 hour). Allow to cool
before removing from the tray.

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