Ingredients
- 250 g Lurpak cow milk butter
- 270 g all-purpose flour
- 35 g cornstarch
- 80 g icing sugar
- 1 vanilla vial
- zest of ½ orange
For the coating
- 200 g chocolate
- 100 g ground coconut.
Method
In a mixer’s bowl, add all the ingredients and beat with the paddle attachment on medium speed, until the mixture comes together and forms into a dough.
Transfer to a pastry bag and use a nozzle with sharp pointed edges.
Line a baking pan with a sheet of parchment paper, and pipe oblong-shaped biscuits, approximately 8-10 cm long. Making sure to keep them as similar as possible.
Bake in a preheated oven on the middle oven rack, at 180 C fan for around 15 minutes.
Once cookies are baked, let them cool and then, make pairs of cookies that have the same length. Right after, place jam, using a pastry bag, at the center of one of the two biscuits. Make sure you place the jam lengthwise without placing it on the edges of the cookie.
Sandwich it with the other cookie by placing it on top of the jam layer, and repeat the same process for each pair.
Melt over a bain-marie or in a microwave oven the chocolate for the coating. When ready, pour it into a bowl.
Immediately after, dip the pairs less than halfway into the melted chocolate, and then dip again in the ground coconut.
Finally, arrange the petit fours cookies on parchment paper, until chocolate sets.
