Referee Biscuits | Professional Patisserie Recipe - Puratos

Ingredients

Method

Mix Satin Crème Cake Plain Mix, flour & butter to form a crumb.
Add egg, water & yellow food colour, mix to form a dough.
Repeat the method for the Red dough.
Pin out both dough's to 5mm deep & cut into 90x60mm pieces.
Bake at 180°C top heat 170°C bottom heat for 10 mins on lined baking trays. Cool.
Mix Argenta Combo to box instructions.
Pipe 20g onto the back of a yellow biscuit & sandwich with a red biscuit.

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