![biscuit bar biscuit bar](https://images.squarespace-cdn.com/content/v1/5581e781e4b0d9be39c0090f/1455038379289-2FKK4FI5XWGJJ8K0PXLW/ke17ZwdGBToddI8pDm48kGHhJRU8ptb-KbwvT_A8xlFZw-zPPgdn4jUwVcJE1ZvWQUxwkmyExglNqGp0IvTJZUJFbgE-7XRK3dMEBRBhUpyDF5JLuD26QLFnPBUl4djkUA4ygBUXlNjijsEZ0E_8SRtlKVEE4CobJlF1a3BfhhY/biscuit-bar-ivory-and-beau-savannah-wedding-planner-savannah-event-designer-brockington-hall-wedding.png)
Decorate with a sprig of rosemary to finish. Spoon the icing into the piping bag fitted with the small round nozzle and pipe diagonal lines over the corner of each bar. To decorate, mix together the icing sugar and gin to a thick, piping consistency. Chill for 1–2 hours, until set, and turn the bars out of the moulds. Spoon the remaining tempered chocolate (you may need to re-melt it) over the top of the mould tray to cover the biscuits, then scrape off the excess with a palette knife, evening out the tops to complete the chocolate shells. Try to make the biscuits level with the top of the mould. Spread a little lemon curd over the marshmallow, then press a biscuit on top of each.
#BISCUIT BAR HOW TO#
(You will have lots of marshmallow left over – see the tip below for how to use it.) Then, pipe a 1cm layer of marshmallow into the base of the moulds and leave to set. Leave to cool for 10 minutes, or until thick enough to pipe and hold its shape. Add the lemon extract, then transfer the mixture to the piping bag fitted with the medium round nozzle. Immediately pour the sugar syrup in a thin stream down the side of the mixer bowl into the egg whites, whisking for about 6 minutes, or until the meringue is thick and glossy and forms stiff peaks. Squeeze out the gelatine and add to the pan with the melted sugar. Keep an eye on the temperature of the sugar and when it reaches 120☌/248☏, remove the sugar immediately from the heat. When the sugar reaches about 116☌/241☏ on the thermometer, begin whisking the egg whites to soft peaks. Place the 150g of sugar, along with the glucose and 35ml of water in a medium pan over a medium heat. Put the egg white and the 1 tablespoon sugar in a stand mixer fitted with a whisk. Pour 4 tablespoons of water into a shallow bowl, add the gelatine leaves and leave to soften for 5 minutes. Remove from the heat and, using the pastry brush, use the tempered chocolate to coat the insides of the 12 bar moulds, then chill to set. Stir it in and cool the chocolate to 28☌/82☏, then add back in the small amount of melted chocolate and mix until the chocolate reaches 30☌/86☏. Remove one third of the melted chocolate to a separate bowl, and put the remaining 100g solid chocolate into the remainder over the pan of water. Melt 350g of the chocolate in a heatproof bowl set over a pan of gently simmering water until it reaches 55☌/131☏ on the sugar thermometer. Remove from the heat, trim the edges to fit the moulds and leave on the tray to cool completely. Place the biscuits on a lined baking tray and bake for 12–15 minutes, until the edges are turning golden. Using a sharp knife, cut out 12 rectangles, each measuring 8 x 3.5cm. Roll out the chilled dough on a lightly floured work surface to a rough rectangle about 6mm thick. Pour the curd into a lined baking tray and chill until thick and spreadable.
![biscuit bar biscuit bar](https://www.fwfoodstories.com/wp-content/uploads/2020/08/biscuit.jpeg)
Stir continuously with a wooden spoon for about 10 minutes, until thickened. Place the eggs, sugar, lemon juice and zest and butter in a heatproof bowl set over a pan of gently simmering water. Divide the dough in half, flatten each half into a disc and wrap in cling film. Pour it gradually into the bowl, using a wooden spoon to mix everything together to a firm dough. Melt the butter in a small pan over a low heat. Put the rosemary in a medium bowl along with the sugar, lemon zest and both flours. Medium piping bag fitted with a small round piping nozzle Method Large piping bag fitted with medium round piping nozzle