Rum and raisin cornettes

rum and raisin cornettes
20 Item




1.Preheat oven to 200°C/400°F. Grease two oven trays. Mark two 6cm circles on each tray.
2.Beat egg white, sifted icing sugar and extract in small bowl with fork until foamy. Beat in butter, ground almonds and sifted flour.
3.Drop level teaspoons of mixture into circles, spread to fill circles. Bake about 4 minutes or until edges of cornettes are browned lightly (bake two cornettes at a time; they must be shaped quickly).
4.Using metal spatula, quickly lift one cornette from tray, roll into cone shape; hold gently until crisp. Repeat with remaining mixture.
5.To make filling, combine raisins, rum and cinnamon in small saucepan, stir over low heat until warm; cool then discard cinnamon. Combine cheese and honey in small bowl; stir in raisin mixture.
6.Spoon filling into piping bag fitted with 1cm plain tube. Pipe mixture into cornettes.

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