Hungarian biscuits

Method10 steps

1. 1

   Step 1: For the dough: Preheat the oven to 180ºC (350ºF).

2. 2

   Step 2: In an electric mixer, beat on medium speed the eggs (4), margarine and the sugar until obtain a homogeneous mixture. Reduce the mixer speed to low, add the flour and beat until a creamy mixture.

   Uses 4 whole eggs · 150 grams (2/3 cup) softened margarine · 200 grams (about 1 cup) granulated sugar · 300 grams (2 cups) all-purpose flour

3. 3

   Step 3: Grease a baking tray with butter and line it with baking parchment. Shape or spoon small oval portions of the soft dough onto the tray, making similar sizes for sandwiching. Bake for about 15–20 minutes.

   Bake biscuits · 20 minUses butter for greasing baking tray · eggs, 150 g margarine, 200 g sugar and 300 g flour mixed until creamy

4. 4

   Step 4: Turn off the oven and let the biscuits cool completely; set aside.

   Uses small oval biscuit portions baked 15–20 minutes

5. 5

   Step 5: For the filling: Wash, peel the pears and cut them into small pieces.

   Uses 150 grams (5 1/3 ounces) ripe pear

6. 6

   Step 6: In a saucepan, add the pear pieces, sugar, lemon peel (1) and the cinnamon stick (1). Heat the pan on a low heat and stir with a spoon until obtain a creamy mixture (this is a slow process).

   Uses 85 grams (1/3 cup) granulated sugar · 1 lemon peel · 1 cinnamon stick · 150 g pear peeled and chopped

7. 7

   Step 7: Remove the cinnamon stick and lemon peel from the pear filling. Reserve the lemon peel for the chocolate sauce and set the filling aside.

   Uses pear cooked with 85 g sugar, cinnamon stick and lemon peel

8. 8

   Step 8: For the chocolate: In a bowl, dissolve with a spoon the corn starch (1 teaspoon) in a little milk.

   Uses 1 teaspoon corn starch · a little cold milk taken from the 125 ml total

9. 9

   Step 9: Put the remaining milk, reserved lemon peel, chocolate pieces, cornstarch slurry, teaspoon of margarine (1 teaspoon) and tablespoon of sugar (1 tablespoon) in a saucepan. Heat over medium-low heat, stirring until the chocolate melts. Bring to a bubbling boil and stir for 1 minute to thicken the cornstarch, then remove from the heat, lift out the lemon peel and let cool slightly.

   Uses remaining milk from the 125 ml total · 50 grams (1 3/4 ounces) dark chocolate · 1 teaspoon margarine · 1 tablespoon granulated sugar · lemon peel lifted from pear filling and reserved for sauce · 1 tsp cornstarch dissolved in a little of the 125 ml milk

10. 10

    Step 10: Sandwich two biscuits together with the pear sweet, and soak half of each one of them in the chocolate. Let rest the biscuits for two hours before you serve.

    Let dipped biscuits set · 120 minUses biscuits cooled completely before sandwiching · cooked pear filling with cinnamon stick and lemon peel removed · 50 g chocolate, milk, teaspoon margarine, tablespoon sugar and cornstarch cooked until thick