Himbeer Biscuit Sandwiches Recipe
Ingredients
| Biscuits package | 1 | |
| 1/4 cup seedless raspberry jam | ||
| 1 teaspoon sweet sherry | ||
| Instant coffee | 2 Teaspoon | |
| Boiling water | 1/4 Cup (16 tbs) | |
| package | 2 | |
| German sweet chocolate, broken into pieces | ||
| Vegetable shortening | 1 Tablespoon | |
Directions
1. Place half of the biscuits, bottom-side up, on wire racks.
2. Melt preserves in a small saucepan over low heat, stirring constantly; add sherry and blend well.
3. Spread 1/4 teaspoon jam over each biscuit on wire rack; cover with remaining biscuits.
4. Dissolve instant coffee in boiling water in a small saucepan; add German chocolate and vegetable shortening; place over low heat, stirring often, until chocolate is melted and mixture is creamy; keep warm.
5. Dip ends of biscuit sandwiches,one at a time, into chocolate mixture; place on wire racks. Allow chocolate to become firm before serving
2. Melt preserves in a small saucepan over low heat, stirring constantly; add sherry and blend well.
3. Spread 1/4 teaspoon jam over each biscuit on wire rack; cover with remaining biscuits.
4. Dissolve instant coffee in boiling water in a small saucepan; add German chocolate and vegetable shortening; place over low heat, stirring often, until chocolate is melted and mixture is creamy; keep warm.
5. Dip ends of biscuit sandwiches,one at a time, into chocolate mixture; place on wire racks. Allow chocolate to become firm before serving
Chef
