The Daily Telegraph - Saturday
DUTCH SHORTCAKE BISCUITS DIPPED IN CHOCOLATE
‘The key to getting a nice shape is to make sure the dough is soft enough to pipe’
150g unsalted butter, softened 1 tsp vanilla bean paste Pinch of salt
40g icing sugar
175g plain flour
2 tbsp whole milk
100g dark or milk chocolate, melted
h Beat the butter, vanilla and salt in a stand mixer until completely smooth and soft. h In a separate bowl stir together the dry ingredients. Add the dry ingredients to the butter and mix until fully incorporated. Now, add in the milk and mix. The mixture should be pipeable; if it’s too firm you can really gently warm the mixture in short bursts in the microwave – but only slightly! h Preheat the oven to 180C/160C fan/Gas 4. Line a baking tray with baking parchment.
Fit a star nozzle (I used 1M) into a piping bag and spoon in the biscuit mixture. Pipe swirls, like an ‘s’ shape with an extra tail, on to the paper, leaving a little space between. h Bake for 10 to 15 minutes until lightly golden. Allow to cool fully before dipping in the melted chocolate. h To decorate, dip the biscuits halfway in melted chocolate and put on a tray lined with paper, then place in the fridge to set.