Titas are one of Argentina’s most favourite snack and I absolutely loved these when growing up! You can buy a tita in every corner shop and are a staple of Argentine sweet snacks.
Titas are lemony biscuits filled with a light lemon filling covered in lovely dark chocolate! They are ridiculously easy to make and yet extremely similar to the real product!
What will I need to make these heavenly chocolatey snacks?
- Plain flour: These biscuits are relatively thin biscuits and they should therefore not rise. For this reason you definitely need to use plain flour and not self-raising flour.
- Soft unsalted butter: Ensure your butter is soft at room temperature so that it mixes well with the sugar. You will also need soft butter to make the lemony filling.
- Caster sugar: The sugar is mixed with the soft butter to start off the cookie dough.
- Corn flour: Adding corn flour definitely helps make the biscuits more short bread like and flaky.
- Large egg: This is added to the beaten soft butter and caster sugar. It is best to use eggs which are at room temperature so remove from the fridge before you start baking.
- Vanilla extract: It gives the biscuits a slightly sweet vanilla flavour.
- Lemon zest: The biscuits are lemony flavour and so is the filling. You can add more or less lemon depending on your taste buds. I like a delicate flavour so prefer not to add to much lemon.
- Icing sugar: This is added to the lemon zest and soft butter to make the lovely filling.
- Dark chocolate chips: These need to be melted with butter to make the super lovely chocolate covering!
This recipe made 12 medium sized titas!
For the lemon biscuits:
- 120g plain flour
- 70g corn flour
- 80g caster sugar
- 50g soft unsalted butter
- 1 large egg
- 1 tsp vanilla extract
- zest of half a lemon
- 75g soft unsalted butter
- zest of half a lemon
- 225 icing sugar
- 200g dark chocolate
- 50g unsalted butter
To make the lemon biscuits:
- Mix the soft butter well with the caster sugar. Once it is well mixed, add the large egg and vanilla extract and continue to mix well.
- Add the lemon zest and then sift the corn and plain flour into the wet ingredients. Mix well until a dough is formed.
- Place the dough in a plastic bag or cover with cling film. Chill in the fridge for at least 30 minutes.
- When you are ready to start rolling the dough, start preheating the oven to 180 degree Celsius.
- In a clean and well floured surface, roll the dough until the dough is a couple millimetres in thickness.
- Use a squared cookie cutter (mine is 6cm by 6cm) to cut the dough into biscuits. Place all biscuits in a baking tray covered in parchment paper.
- Once all the biscuits are cut, bake in the oven for 15 minutes until slightly golden.
- Once cooked, remove from the oven and allow to cool.
To make the lemon filling:
- Slightly melt the butter in the microwave for a few seconds.
- To the almost melted butter, add the lemon zest and icing sugar.
- You want to form a paste so add more icing sugar if needed.
To assemble and decorate the titas:
- Once the biscuits are cooled, generously cover the top of a biscuit with the lemon filling.
- Turn a second biscuit upside down and sandwich the two biscuits together.
- Sandwich all the biscuits, filling them with the icing sugar.
- Melt the chocolate and the butter in the microwave. Cover all sandwiched biscuits in the dark chocolate and allow to cool.
- Enjoy! 🙂
I absolutely LOVE titas and I cannot wait for you to try these! I look forward to your thoughts!!
Buen provecho 🙂