About this recipe:This is an inventive use of clothespins that results in a deliciously pretty biscuit. The filling is something special, too, and should be made right before serving. Enjoy these treats that will have everyone oooh-ing and ahhh-ing!
Makes: 28 biscuits
4 tablespoons warm milk
1 1/2 teaspoons dried active baking yeast
250g plain flour
2 tablespoons caster sugar
1/2 teaspoon salt
2 eggs, beaten
500g ricotta cheese
4 tablespoons caster sugar
2 egg whites, stiffly beaten
170g chopped glace cherries
4 tablespoons chopped walnuts
85g plain chocolate chips
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Place warm milk in a small bowl and sprinkle the yeast over the top; stir and set aside. In a large bowl, stir together the flour, 2 tablespoons sugar and salt. Rub in the butter until lumps are no larger than peas. Stir in the yeast mixture and eggs to form a dough. Shape dough into a ball, place in a greased bowl, cover and refrigerate overnight.
Preheat the oven to 150 C / Gas 2. Divide dough into 2 pieces. Roll each piece out into a 25cm square. Cut into 14 strips. Wrap each strip in an overlapping spiral around the length of a greased wooden clothespin. You can roll the pastry in sugar at this point if you like. Place covered clothespins 5cm apart onto ungreased baking trays.
Bake for 20 minutes in the preheated oven, until golden brown. Carefully remove clothespins while biscuits are still warm and place biscuits on a wire rack to cool completely.
To make the filling: In a medium bowl, stir together the ricotta cheese and 4 tablespoons of caster sugar. Fold in the beaten egg whites until evenly distributed. Gently fold in the glace cherries, walnuts and chocolate chips. Spoon into a pastry bag fitted with a large tip and pipe the filling into the biscuits. Serve immediately after filling.