Cocoa Shortcrust Rosettes
Category: Desserts
Yield: 25 pieces
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 290g |
| Potato starch | 30g |
| Unsweetened cocoa powder | 50g |
| Butter (softened) | 250g |
| Powdered brown sugar | 100g |
| Egg whites | 115g |
| Orange zest | 1 |
Instructions
To make the cocoa shortcrust rosettes, start by sifting the all-purpose flour, potato starch, and cocoa powder into a large mixing bowl. Next, attach your stand mixer and add the freshly grated orange zest to the dry ingredients.
In a separate bowl, cream the softened butter and powdered brown sugar together until the mixture becomes light and fluffy. Once creamed, add the egg whites and continue mixing until smooth and combined.
Gradually incorporate the sifted dry ingredients into the butter and sugar mixture, one tablespoon at a time, ensuring that each addition is fully combined before adding the next. Continue working the dough until all ingredients are well incorporated into a soft, manageable dough.
Transfer the dough into a piping bag fitted with a 6mm star nozzle. Line a baking sheet with parchment paper, and pipe rosettes of approximately 5-6 cm in diameter onto the sheet. Be sure to space them evenly to allow for expansion during baking.
Preheat your fan oven to 170°C (338°F). Bake the rosettes for approximately 15 minutes, or until they are firm to the touch and slightly crisped around the edges.
Once baked, remove from the oven and allow them to cool on the baking sheet. These cocoa shortcrust rosettes are now ready to be enjoyed as a delightful treat, or wrapped up as a thoughtful homemade gift.
Enjoy your delicious Cocoa Shortcrust Rosettes!
