Ringo biscuits are one of the signature fakes that I’ve been waiting to make for a long time as they are one of those snacks that children and teenagers (and, why not, adults too) from all over the world particularly love!
For the pastry
- 250 g of flour
- 140 g of potato starch
- 160 g of butter
- 130 g of sugar
- 2 eggs
- 15 g of bitter cocoa
For the cream
- 100 g of butter
- 160 g of icing sugar
- 1/2 teaspoon of vanilla essence
- combine all the ingredients except the cocoa in a bowl and work quickly until you obtain a homogeneous dough.
- Divide the dough in half and add the cocoa to one of the two parts.
- Cover both loaves, separately, with transparent film and leave to rest in the fridge for at least 30 minutes.
- Take the loaves again, roll them out 1 at a time into a thin sheet and make your biscuits with a 4-5 cm round pastry ring (work first on the clear shortbread, so that if the rolling pin and/or mold gets dirty, you won’t stain the other shortbread ).
- Try to create an equal number of black and white biscuits, as they will go together 2 by 2 after baking.
- Arrange the biscuits on the baking tray lined with parchment paper, slightly separated from each other, and carve a small concentric circle in each biscuit, using a pastry cutter 1-2 cm smaller than the previous one, to recall the decoration of real Ringos
- Bake for about 10 minutes or until lightly browned in a preheated convection oven at 180°C.
- Take the cookies out of the oven and let them cool completely (don’t forget, it’s important, or the cream will melt).
- In the meantime prepare the cream, simply whipping the butter with sugar and vanilla with a whisk.
- Once completely cold, combine the biscuits 2 by 2 (1 white and one black) filling them with a layer of cream (press gently to make the biscuits adhere well to the cream).
- The Ringo biscuits are ready, all you have to do is serve them.