SABLE BISCUITS
INGREDIENTS
- 170 g unsalted butter
- 240 g plain flour, sieved
- 95 g almond meal
- 50 g pure icing sugar, sieved
- 60 g caster sugar
- pinch of salt
- 45 g whole egg
- plain flour, for dusting
METHOD
- Place the butter, flour and almond meal in the bowl of a stand mixer fitted with a paddle attachment and mix to form a crumb.
- Once there are no lumps of butter remaining, add the icing sugar, caster sugar and pinch of salt, then mix to combine.
- Lastly, add the eggs and continue to mix until the ingredients just come together as a dough.
- Press the dough into an even, flat square, wrap in plastic wrap and place into the refrigerator to firm for 1 hour.
- Heat the oven to 160°C, fan forced.
- On a lightly floured workbench, roll the dough to approximately 3mm in thickness.
- Cut individual bunnies using the template provided.
- Return to the refrigerator to firm up, then transfer onto a lined baking tray.
- Bake in the pre-heated oven for 12-15 minutes, or until light golden in colour.
HAZELNUT BUTTERCREAM
INGREDIENTS
- 100 g caster sugar
- 60 g egg whites
- Pinch of cream of tartar
- 65 g unsalted butter, cold and cubed
- 110 g Bonne Maman Hazelnut Spread
METHOD
- Heat the oven to 80°C.
- Spread the sugar evenly over a lined baking tray and place into the preheated oven for 10 minutes. If you’re using a fan-forced oven, cover the tray with foil to prevent the sugar from being blown off.
- Place the egg whites, cream of tartar and hot sugar into the bowl of a stand mixer fitted with a whisk attachment and whip on high speed to create a meringue.
- Once the meringue holds on the whisk and the bowl is still warm to touch, gradually add the butter, one piece at a time, while whisking on medium-high speed.
- Remove from the mixer and fold in the Bonne Maman Hazelnut Spread.
NOTES
- If the buttercream starts to separate, continue whisking, and it will come together.
- If the buttercream becomes too soft, place it into the refrigerator to chill before rewhipping.
ASSEMBLY
INGREDIENTS
- Edible flowers, for garnishing
- Roasted hazelnuts, for garnishing
METHOD
- Pipe the hazelnut buttercream over the surface of half of the bunny biscuits.
- Place a second bunny biscuit on top, creating a sandwich. Then, pipe a second layer of hazelnut buttercream on top.
- Garnish with edible flowers and roasted hazelnuts.
Template