Magnolia lace trumpets with chocolate cream cheese filling

  • Preparation Time30 mins
  • Cooking Time120 mins
  • Serves30
  • DifficultyMedium

For the trumpets

100g sugar
110g butter
85ml golden syrup
120g plain flour
1/2 tsp ground ginger
15ml Irish cream liqueur, optional
Cream cheese filling, recipe follows

For the chocolate cream cheese filling

90g cream cheese
45ml milk
250g sifted icing sugar
60g unsweetened chocolate, melted
Salt

For the trumpets:
1) Preheat oven to 180 degrees C/Gas 4. Line a baking tray with foil.

2) In a medium saucepan, combine sugar, butter, and golden syrup. Cook mixture over low heat until butter melts; remove from heat.

3) Stir together flour and ginger; add dry mixture to butter mixture, mixing well. Stir in liqueur, if desired.

4) Drop batter by rounded tsp 7.5 to 10cms apart onto the prepared baking tray. Bake only 2 or 3 biscuits at a time because you must work quickly to form the cones before they cool and become brittle (If biscuit gets too brittle to roll, run back in the oven for 1 minute to soften).

5) Bake in oven for 9 to 10 minutes, or until bubbly and golden brown.

6) Quickly invert biscuits onto another baking tray, and wrap each biscuit around the greased handle of a wooden spoon or a metal cone to form a trumpet shape. When biscuit is set, slide biscuit off spoon or cone; cool on a wire rack.

7) Fill biscuits with filling and serve.

8) To store, place unfilled biscuits in a single layer in an airtight container; cover. Store at room temperature in a cool, dry place for up to 3 days or freeze unfilled biscuits for up to 3 months. Thaw biscuits and fill.

For the filling:
1) Soften cream cheese in milk. Add icing sugar, 125g at a time, blending after each addition. Add melted chocolate and salt. Beat until smooth.

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