The Daily Telegraph - Saturday



‘The key to getting a nice shape is to make sure the dough is soft enough to pipe’

Makes 10


150g unsalted butter, softened 1 tsp vanilla bean paste Pinch of salt

40g icing sugar

175g plain flour

25g cornflour

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.

 ??  ?? Dipping the biscuits in chocolate is optional but advised h
Dipping the biscuits in chocolate is optional but advised h

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