Finger Biscuits and Blood Red Fondue
Search results for Finger Biscuits and Blood Red Fondue
Ingredients
What you need
250g butter, softened
½ cup icing sugar mixture
2 cups plain flour
2 tablespoons cornflour
20 flaked almonds
225g CADBURY Baking White Chocolate Melts
½ cup cream
Red food colouring
250g butter, softened
½ cup icing sugar mixture
2 cups plain flour
2 tablespoons cornflour
20 flaked almonds
225g CADBURY Baking White Chocolate Melts
½ cup cream
Red food colouring
Finger Biscuits and Blood Red Fondue
Search results for Finger Biscuits and Blood Red FondueIngredients
What you need
250g butter, softened
½ cup icing sugar mixture
2 cups plain flour
2 tablespoons cornflour
20 flaked almonds
225g CADBURY Baking White Chocolate Melts
½ cup cream
Red food colouring
250g butter, softened
½ cup icing sugar mixture
2 cups plain flour
2 tablespoons cornflour
20 flaked almonds
225g CADBURY Baking White Chocolate Melts
½ cup cream
Red food colouring
The biscuits here are lovely to eat, and ghoulishly fun dipped into the red chocolate fondue!
Method
1. CREAM the butter and sugar until light and fluffy. Stir in the sifted flour and corn flour.
2. ROLL 1½ - 2 tablespoonful amounts of mixture into sticks and place on greased baking trays, allowing room for spreading. Mark with a knife and press a flaked almond into the end of each to resemble a fingernail.
3. BAKE in a moderate oven 180°C for 20 minutes. Cool completely on a wire rack. Store in an airtight container until required.
4. COMBINE the chocolate, cream and food colouring in a bowl and stir over simmering water until smooth. Allow to cool slightly. Pour into a serving dish or glass and serve warm with the biscuits.
2. ROLL 1½ - 2 tablespoonful amounts of mixture into sticks and place on greased baking trays, allowing room for spreading. Mark with a knife and press a flaked almond into the end of each to resemble a fingernail.
3. BAKE in a moderate oven 180°C for 20 minutes. Cool completely on a wire rack. Store in an airtight container until required.
4. COMBINE the chocolate, cream and food colouring in a bowl and stir over simmering water until smooth. Allow to cool slightly. Pour into a serving dish or glass and serve warm with the biscuits.
