Mexican Chilli Chocolate Biscuits with Orange Buttercream. These subtly spiced buttercream biscuits are devilishly good.
Makes 15
300g dark chocolate (45%), chopped
75g butter
½ cup caster sugar
2 eggs, room temperature
1 tsp vanilla bean paste
1¼ cups plain flour
1 tsp baking powder
1 tsp ground cinnamon
½ tsp cayenne pepper
Orange Buttercream
100g unsalted butter, room temperature
2 tsp finely grated orange zest
1¼ cups icing sugar mixture
1-2 tsp orange juice
Preheat oven to 160˚C. Line 2 large baking trays with baking paper. Place 200g of chocolate, butter and sugar in a heatproof bowl over simmering water. Stir until smooth. Set aside to cool.
Whisk in eggs and vanilla. Fold in sifted flour, baking powder and spices and remaining chopped chocolate.
Allow to sit for 5 minutes. Roll tablespoons of the mixture into balls. Place on prepared trays. Refrigerate for 20 minutes, or until chilled. Cook for 12 minutes or until firm to the touch.
Allow biscuits to cool for 5 minutes on trays before transferring to wire racks to cool completely.
To make buttercream, use electric beaters to beat butter and zest until pale and creamy. Add sugar ¼ cup at a time, beating well after each addition. Beat in juice to desired consistency.
To assemble biscuits, using a 1cm nozzle, pipe icing on half of the biscuits. Sandwich with remaining biscuits.
Smart Tip: Biscuits can be assembled and kept in a sealed container in the refrigerator for up to 3 days. They are best served at room temperature.
