Mini no-bake scones

Name: Mini no-bake scones
Cook time: 25 min
Total time: 25 min
Yield: 2
Ingredients: 60 g Shortbread biscuits; 20 g Butter; 30 g Dark chocolate; 2 TABLESPOONS liquid espresso; 2 TABLESPOONS Whipped cream; 1/2 small mango; 100 g Schmand; 2 TABLESPOONS demerara sugar; 1/2 TABLESPOON Cinnamon sugar for sprinkling; 7-10 Tbsp Freezer bag; baking paper; 7-10 Tbsp Piping bag with star nozzle

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

In order to make it easier to lift the dough bowls out of the muffin troughs, place two approx. 2 cm wide strips of baking paper crosswise in each one.

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 2

60 g Shortbread biscuits
20 g Butter
30 g Dark chocolate
2 TABLESPOONS liquid espresso
2 TABLESPOONS Whipped cream
1/2 small mango
100 g Schmand
2 TABLESPOONS demerara sugar
1/2 TABLESPOON Cinnamon sugar for sprinkling
7-10 Tbsp Freezer bag
baking paper
7-10 Tbsp Piping bag with star nozzle

Directions

1
For the bowls of pastry, fill them into a freezer bag. Close the bag. Run the dough roller over it until the biscuits are finely crumbled. Melt butter and mix with the cookie crumbs. Line two hollows of a muffin baking tray with strips of baking paper.
2
Press the cookie crumbs to a base while forming a rim. Chill for at least 30 minutes.
3
Break the chocolate into pieces for the icing. Melt in a small pot with espresso and cream at low heat while stirring.
4
Peel the mango and chop it finely. Beat the sour cream and sugar with the whisk of the mixer until stiff. Pour into a piping bag with star-shaped spout. Carefully lift the cookie bowls out of the bowls. Pour in the sour cream.
5
Drizzle casting over it, chill. Serve with mango cubes. Sprinkle with cinnamon sugar.