Mini no-bake scones

AUTHOR
Pat Ware
DIFFICULTY
easy
RATING
3 5
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. 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. 2

    Press the cookie crumbs to a base while forming a rim. Chill for at least 30 minutes.

  3. 3

    Break the chocolate into pieces for the icing. Melt in a small pot with espresso and cream at low heat while stirring.

  4. 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. 5

    Drizzle casting over it, chill. Serve with mango cubes. Sprinkle with cinnamon sugar.

Nutrition Facts

KCAL
550 kcal
CARBS
44 g
FATS
38 g
PROTEINS
4 g