Caipirinha – Hearts
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g flour
- 0.5 teaspoon ½ baking powder
- 165 g butter
- 80 g suar
- 1 egg (s)
- 5 tablespoon cachaça (sugar cane schnapps; alternatively white rum)
- 1 lime (s), juice and grated zest, untreated
- 1 pinch (s) salt
- 80 g chocolate, white
- 1 tablespoon powdered sugar
- 100 g powdered suar
- Limette (n) - strips peel to decorate (sprinkles are also possible)
Print Recipe
Pin Recipe Instructions
- Knead flour, baking powder, 125 g butter in pieces, sugar, egg, 2 tablespoons of cachara, 1 teaspoon of lime zest and salt first with the dough hook of the hand mixer, then briefly knead until smooth with your hands. Chill for at least 1 hour.
- Approx. 30 minutes before the end of the waiting time, roughly chop the chocolate and melt it in a hot water bath. Whip 40 g soft butter, melted chocolate, 1 tablespoon powdered sugar, 3 tablespoons cachaca, 1 teaspoon each of lime zest and juice until creamy. Cover with cling film.
- Roll out the dough about 3 mm thick on a little flour. Cut out 25-30 large hearts (5.5 cm diameter) and 25-30 small hearts (4 cm diameter - I only used small hearts). Place hearts on two baking sheets lined with parchment paper. Bake trays in a preheated oven at 175 degrees for 12-15 minutes. Let the hearts cool down on a wire rack.
- Put 1 teaspoon cream on each of the large hearts and place small hearts on top. Chill for about 30 minutes until the cream has set. Mix 100 g of powdered sugar and 2 tablespoons of lime juice. Brush caipirinha hearts with it, decorate with lime strips, allow to dry.
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