Egyptian Petit Fours (Print Version)
# Ingredients:
→ For the Dough
01 -
200g unsalted butter, softened
02 -
2/3 cup icing sugar mixture
03 -
1 tsp vanilla extract
04 -
2 free range eggs
05 -
1 1/3 cups plain flour
06 -
1 1/3 cups self-raising flour
→ For Assembly
07 -
1/2 cup raspberry jam
08 -
1/2g dark chocolate, melted
09 -
1/4 cup pistachio kernels, finely chopped
10 -
2 tbs sprinkles
11 -
2 tbs desiccated coconut
# Instructions:
01 -
Preheat oven to 180°C/160°C fan-forced.
02 -
Using an electric mixer, beat butter, sugar and vanilla in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift over flours, then beat on low speed until a moist dough forms.
03 -
Transfer one-quarter of the dough to a large material piping bag fitted with a large star nozzle. Pipe dough onto 2 non-stick baking trays, then bake for 12 minutes or until bases are light golden. Cool on trays for 5 minutes, then transfer to wire racks to cool completely. Repeat with remaining dough.
04 -
Sandwich biscuits together with a little jam. Dip one end of biscuits in chocolate, then sprinkle with nuts, sprinkles or coconut. Stand for 30 minutes or until chocolate has set. Serve.
# Notes:
01 -
These crisp butter cookies are a delightful Egyptian treat, perfect for serving with tea or as a sweet gift.