Chocolate Pinata Biscuits

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Get that WOOOAH baking feeling when you break into this fun, colourful sprinkle filled biscuits!

6 servings

Easy 30 Minutes

Ingredients

preparation

Preparation

To Bake

Step 1: Preheat the oven to 180C (fan)/ 200C Conventional/ Gas mark 6. Line 2 baking trays with greaseproof paper.

Step 2: Put the butter, sugar and Vanilla Extract into your mixing bowl and beat until combined. 

Step 3: Add the egg and mix slowly until fully incorporated 4. Tip in the flour and mix until a dough is formed. If the mix is a little sticky, additional flour may be required or alternatively if too dry add a few drops of water. The dough is ready once it forms a shiny pliable ball in your bowl.

Step 4: Roll the dough out on a clean floured surface to a thickness of approx. 5mm. Using a 10cm round cutter, cut circles out of the biscuit dough and place on the lined baking tray leaving a 1-2cm gap between biscuits. You should have a total of 18 biscuits. Using a smaller round cutter, cut the centre out of 6 biscuits - - this is to give you open space for the sprinkles. Prick each biscuit with a fork and place in the oven to bake for 12-15 minutes. Once baked the biscuits will be a light golden colour, leave to cool on a wire rack. 

To Decorate

Step 5: To assemble the three layered piñata biscuits, spread a little Vanilla Buttercream onto the bottom cookie around the edge, and stick the cookie with the cut out hole on the top. Pour in the sprinkles into the hole, then spread more Buttercream around the edge of the middle cookie and place the final layer on top. 

Step 6: Repeat this to assemble all the biscuits – you should have 6 biscuits.

Step 7: Melt the Milk Chocolate in the microwave in 30 second bursts, stirring between each burst. Once the chocolate has melted, dip the biscuits one at a time into the chocolate to fully coat. You might need to use a palette knife to smooth the chocolate over the biscuit. Once covered leave the biscuits to set on a wire rack. 

Step 8: Once the chocolate has begun to set, melt the White Chocolate in the microwave as above. Once melted divide between 2 or 3 bowls, add a few drops of your chosen Food Colour Gel to each bowl of White Chocolate. Stir the Colour Gel through the white chocolate until an even colour is achieved – only add a few drops of colour to the chocolate at a time to ensure the chocolate does not seize. Drizzle the coloured white chocolate over the biscuits of a colourful finishing touch! 

Nutritional Information for the recipe Chocolate Pinata Biscuits

Per Serving Per 100 g / ml
Energy 4199 kJ
1003 kcal
1918 kJ
458 kcal
Fat 47.20 g 21.55 g
Carbohydrate 131.94 g 60.25 g
Protein 11.23 g 5.13 g

preparation

Preparation

To Bake

Step 1: Preheat the oven to 180C (fan)/ 200C Conventional/ Gas mark 6. Line 2 baking trays with greaseproof paper.

Step 2: Put the butter, sugar and Vanilla Extract into your mixing bowl and beat until combined. 

Step 3: Add the egg and mix slowly until fully incorporated 4. Tip in the flour and mix until a dough is formed. If the mix is a little sticky, additional flour may be required or alternatively if too dry add a few drops of water. The dough is ready once it forms a shiny pliable ball in your bowl.

Step 4: Roll the dough out on a clean floured surface to a thickness of approx. 5mm. Using a 10cm round cutter, cut circles out of the biscuit dough and place on the lined baking tray leaving a 1-2cm gap between biscuits. You should have a total of 18 biscuits. Using a smaller round cutter, cut the centre out of 6 biscuits - - this is to give you open space for the sprinkles. Prick each biscuit with a fork and place in the oven to bake for 12-15 minutes. Once baked the biscuits will be a light golden colour, leave to cool on a wire rack. 

To Decorate

Step 5: To assemble the three layered piñata biscuits, spread a little Vanilla Buttercream onto the bottom cookie around the edge, and stick the cookie with the cut out hole on the top. Pour in the sprinkles into the hole, then spread more Buttercream around the edge of the middle cookie and place the final layer on top. 

Step 6: Repeat this to assemble all the biscuits – you should have 6 biscuits.

Step 7: Melt the Milk Chocolate in the microwave in 30 second bursts, stirring between each burst. Once the chocolate has melted, dip the biscuits one at a time into the chocolate to fully coat. You might need to use a palette knife to smooth the chocolate over the biscuit. Once covered leave the biscuits to set on a wire rack. 

Step 8: Once the chocolate has begun to set, melt the White Chocolate in the microwave as above. Once melted divide between 2 or 3 bowls, add a few drops of your chosen Food Colour Gel to each bowl of White Chocolate. Stir the Colour Gel through the white chocolate until an even colour is achieved – only add a few drops of colour to the chocolate at a time to ensure the chocolate does not seize. Drizzle the coloured white chocolate over the biscuits of a colourful finishing touch! 

Nutritional Information for the recipe Chocolate Pinata Biscuits

Per Serving Per 100 g / ml
Energy 4199 kJ
1003 kcal
1918 kJ
458 kcal
Fat 47.20 g 21.55 g
Carbohydrate 131.94 g 60.25 g
Protein 11.23 g 5.13 g

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