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Himbeer Biscuit Sandwiches

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Ingredients
  Tea biscuits 11 Ounce (1 Package, Plain)
  Seedless raspberry jam 1⁄4 Cup (4 tbs)
  Sweet sherry 1 Teaspoon
  Instant coffee 2 Teaspoon
  Boiling water 1⁄4 Cup (4 tbs)
  German sweet chocolate 8 Ounce, broken into pieces (2 Packages, 4 Ounce Each)
  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

Recipe Summary

Course: 
Dessert
Method: 
Baked
Dish: 
Cookie

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