IMG_8094no idea why i am craving Khong Guan biscuits recently… previously the sultana.. now the chocolate cream ones

Recipe adapted from Bakers’ Corner

Ingredients (makes 24 paired biscuits)

175g softened butter
260g plain flour * i reduced 1 tbsp and substituted with 1 tbsp potato starch
120g icing sugar * i used 110g
25g cocoa powder
1 tsp vanilla essence

cream filling
200g dark chocolate button/melts, melted * i used 71% dark chocolate
75g butter, chopped and softened
80g sifted icing sugar * i omitted

IMG_8096 食材 (可做24对饼干)

软滑黄油 175克
面粉 260克 *我减了1大匙面粉,并用了1大匙土豆淀粉替代
糖霜 120克 *我用了110克
可可粉 25克
香草精 1小匙

黑巧克力豆 200克,融化 *我用了71%黑巧
黄油 75克,切丁、软化
糖霜 80克,过筛*我没用


IMG_8097– place all biscuit ingredients into food processor and process till mixture comes together * i had to add 1.5 tbsp milk to get the dough together. gently knead dough till smooth

  • roll dough between 2 sheets of baking paper till 4mm thick and chill for 30mins. use 5cm round cookie cutter to cut out 48 rounds. re-roll dough as required

  • place cookies on baking trays and bake for 15 mins in preheated oven of 180 degrees C. allow to cool

  • meantime, combine melted dark chocolate with butter and icing sugar in a bowl and mix till well combined. divide evenly between 24 biscuit rounds and sandwich with remaining biscuit rounds *i chilled my filling for 15 mins before spreading
    饼干冷却当儿,将融化黑巧、黄油和糖霜混和。均匀地将馅料勺到24片饼干上,在用剩余的饼干夹上即完成 *我将内陷冷藏了15分钟才涂抹到饼干上

 IMG_8099my afternoon tea… oiishi

 Personal notes/温馨小贴士:

IMG_8181– i used a normal square flutted cookie cutter and holes were pricked with a toothpick. “BISCUIT” alphabet cutter was purchased in tokyo
饼干使用普通四方花边曲奇模裁切出;饼干边上的小孔是竹签插出的效果。”BISCUIT” 模具是在东京买滴


Pollution index: 110 (lightly polluted in guangzhou)


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