PLUM PUDDING BISCUITS
WHAT YOU'LL NEED:
- 'Roberts' Gingerbread Mix
- 300g 'Roberts' Melting Buttons - Dark
- 'Roberts' Flavoured Oil - Optional
- 'Roberts' Rose Spirit
- 'Roberts' Rose Gold Crafting Dust
- Chocolate Ganache
- White Chocolate Ganache
- Edible Holly Decoration
- 5cm Round Cookie Cutter
- 'Roberts' Acetate Sheet
- 'Roberts' Chocolate Template - Circle
- 'Roberts' Icing Smoother
Step 1 - Gingerbread Biscuits
Refer to the back of the packet for detailed instructions of how to make the gingerbread dough. Cut and Bake 5cm round Biscuits. These can be made ahead of time and stored in an airtight container.
Step 2 - Pudding Toppers
On a flat tray, lay an Acetate Sheet on top of a large piece of baking paper. Lay the Chocolate Template on top. Create edible paint by mixing drops of Rose Spirit with 1/8 tsp Lustre Powder.
Splatter the paint onto the Acetate Sheet and leave to dry before pouring over melted buttons.
Step 3 - Chocolate
Spread the melted buttons over the template using the Icing smoother.
Place in the fridge for 15 minutes to set.
Step 4 - Decorate
Decorate the toppers with white Chocolate Ganache and Holly Decorations.
Note - These Pudding toppers are perfect to be used as biscuit and cupcake toppers.
Attach the Pudding Toppers to the biscuits using a small amount of Chocolate Ganache.