Written By Catherine Parrott

I just absolutely love these. Using the “creaming” method for this dough grants us the texture to being able to pipe it. Once baked they will be like shortbread in texture but will look a lot more special in appearance, a real win if you want to create different shapes beyond a biscuit cutter. I thought it was genius, but I’m easily impressed.

RECIPE:

BISCUIT DOUGH

  • 200g UNSALTED BUTTER(Room Temperature)

  • 50g ICING SUGAR(Sieved)

  • 15ml MILK

  • 200g PLAIN FLOUR

  • 2tsp CORNFLOUR

  • ½ TSP SALT

  • ½ TSP BAKING POWDER

VANILLA BUTTERCREAM

  • 200g UNSALTED BUTTER(Room Temperature)

  • 250g ICING SUGAR(Sieved)

  • Tsp VANILLA EXTRACT

  • 15ml MILK

DARK CHOCOLATE (For dipping, 50-100g should be ample)

BEFORE YOU START…

Preheat your oven to 160c (fan oven, 170c for other, less powerful ovens)

METHOD:

FOR THE BISCUIT DOUGH…

Beat together the butter and sugar until pale, light and fluffy. Add the milk to loosen the mix. Mix all the dry ingredients together then fold into the butter and sugar mixture.

Place your star nozzle inside your piping bag, snip the end and then fill with your mixture (ensuring to scrape any mixture down the piping bag so you don’t lose any).

Pipe your fingers/circles (PIPE YOUR FINGERS SOUNDS WEIRD DOESN’T IT. Anyway) onto your prepared tray and set in the fridge for 30 minutes, or until firm. Bake for10-12 minutes or until they just start to colour. Once baked, leave to cool completely.

FOR THE VANILLA BUTTERCREAM…

Beat the icing sugar, butter and vanilla together until light and fluffy. Add the milk and mix once more to loosen.

TO FINISH: Melt 50g of Dark Chocolate in a Bain Marie and dip in the baked biscuits at each end. I also like adding a hidden jam filling within these also, apricot or marmalade goes well with dark chocolate. Once the chocolate has set, pair off your biscuits, pipe some of your filling on one and sandwich it’s partner on top.

Catherine Parrott
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