Description
These buttery little biscuits are light, tender, and finished with a generous dip in melted chocolate. They’re simple to make, look beautiful on a platter, and pair perfectly with a cup of tea or coffee.
Ingredients
Units
Scale
- 2/3 cups - 160 g butter, softened
- 1/2 cup icing sugar
- 3 tbsp oil
- 1 tsp vanilla essence
- 1/4 cup corn flour
- 1 1/4 cups all-purpose flour
- 1 1/8 cup - 200 g chocolate, melted
Instructions
- Preheat your oven to 350⁰F (180⁰C) and line a baking tray with parchment paper.
- In a large mixing bowl, cream together the 160 g softened butter and 1/2 cup icing sugar until light and fluffy. This usually takes about 2 to 3 minutes.
- Add the 3 tbsp oil and 1 tsp vanilla essence, then beat until smooth and creamy.
- Sift in the 1/4 cup corn flour and 1¼ cups all-purpose flour.
- Mix gently until a soft dough forms. The dough should be soft enough to pipe but firm enough to hold its shape. If it feels too soft, chill it for 10 to 15 minutes.
- Transfer the dough to a piping bag fitted with a large star tip and pipe your desired shapes onto the prepared baking tray, leaving a little space between each biscuit.
- Bake for 10 to 15 minutes, or until the edges are lightly golden. Avoid overbaking to keep the biscuits tender.
- Leave the biscuits on the tray for 5 minutes before transferring them to a wire rack to cool completely.
- Melt the 200 g of chocolate and dip each cooled biscuit halfway into the chocolate.
- Place the dipped biscuits onto parchment paper and allow the chocolate to set completely before serving or storing.
Notes
Created, prepared, tried, and tested by Rashika
