Vanilla & Rainbow Pepper Biscuits
Makes: 20 cookies
Ingredients
200g softened butter
100g icing sugar
2 large egg yolks
1 tsp NOMU Vanilla Paste
1 tsp NOMU Rainbow Pepper, finely ground
250g cake flour
200g good quality white chocolate
Directions
Preheat the oven to 160°C and line a baking tray with baking paper.
Beat the butter, icing sugar and egg yolks together using an electric mixer until smooth and creamy. Add the Vanilla, ground Rainbow Pepper and flour and mix to form a dough. Wrap the dough in cling wrap and refrigerate for at least one hour.
Roll the dough out on a lightly floured surface and cut out shapes using a cookie cutter. Place the cookies onto the lined tray and bake for 10-12 minutes until golden brown. If they spread slightly and lose their shape, re-cut them as soon as they come out of the oven while they are still warm and soft.
Place the white chocolate in a glass bowl and gently melt in the microwave on defrost mode. Drizzle the chocolate over the cooled cookies and allow to set. Store in an airtight container.
Tip: Dust your cookie cutters with flour to help release the dough easily.Â
Ingredients
200g softened butter
100g icing sugar
2 large egg yolks
1 tsp NOMU Vanilla Paste
1 tsp NOMU Rainbow Pepper, finely ground
250g cake flour
200g good quality white chocolate
Directions
Preheat the oven to 160°C and line a baking tray with baking paper.
Beat the butter, icing sugar and egg yolks together using an electric mixer until smooth and creamy. Add the Vanilla, ground Rainbow Pepper and flour and mix to form a dough. Wrap the dough in cling wrap and refrigerate for at least one hour.
Roll the dough out on a lightly floured surface and cut out shapes using a cookie cutter. Place the cookies onto the lined tray and bake for 10-12 minutes until golden brown. If they spread slightly and lose their shape, re-cut them as soon as they come out of the oven while they are still warm and soft.
Place the white chocolate in a glass bowl and gently melt in the microwave on defrost mode. Drizzle the chocolate over the cooled cookies and allow to set. Store in an airtight container.
Tip: Dust your cookie cutters with flour to help release the dough easily.Â
Ingredients
200g softened butter
100g icing sugar
2 large egg yolks
1 tsp NOMU Vanilla Paste
1 tsp NOMU Rainbow Pepper, finely ground
250g cake flour
200g good quality white chocolate
Directions
Preheat the oven to 160°C and line a baking tray with baking paper.
Beat the butter, icing sugar and egg yolks together using an electric mixer until smooth and creamy. Add the Vanilla, ground Rainbow Pepper and flour and mix to form a dough. Wrap the dough in cling wrap and refrigerate for at least one hour.
Roll the dough out on a lightly floured surface and cut out shapes using a cookie cutter. Place the cookies onto the lined tray and bake for 10-12 minutes until golden brown. If they spread slightly and lose their shape, re-cut them as soon as they come out of the oven while they are still warm and soft.
Place the white chocolate in a glass bowl and gently melt in the microwave on defrost mode. Drizzle the chocolate over the cooled cookies and allow to set. Store in an airtight container.
Tip: Dust your cookie cutters with flour to help release the dough easily.Â
Ingredients
200g softened butter
100g icing sugar
2 large egg yolks
1 tsp NOMU Vanilla Paste
1 tsp NOMU Rainbow Pepper, finely ground
250g cake flour
200g good quality white chocolate
Directions
Preheat the oven to 160°C and line a baking tray with baking paper.
Beat the butter, icing sugar and egg yolks together using an electric mixer until smooth and creamy. Add the Vanilla, ground Rainbow Pepper and flour and mix to form a dough. Wrap the dough in cling wrap and refrigerate for at least one hour.
Roll the dough out on a lightly floured surface and cut out shapes using a cookie cutter. Place the cookies onto the lined tray and bake for 10-12 minutes until golden brown. If they spread slightly and lose their shape, re-cut them as soon as they come out of the oven while they are still warm and soft.
Place the white chocolate in a glass bowl and gently melt in the microwave on defrost mode. Drizzle the chocolate over the cooled cookies and allow to set. Store in an airtight container.
Tip: Dust your cookie cutters with flour to help release the dough easily.Â
