Recipe: Chocolate-Dipped Buttery Biscuits

Chocolate Dipped Buttery Biscuits

Hello! Welcome to my blog. I like to ply people with food, so what better way to introduce myself than with some biscuits?

This recipe is really simple and quick to whip up and creates a divine, buttery biscuit that despite having a richness to them, are incredibly moreish. Seriously, I made these twice in one week and couldn’t stop shoving them in my face. They don’t even need a cup of tea with them which makes them even more dangerous.

You will need
220g plain flour
70g cornflour
pinch of salt
250g unsalted butter (softened)
60g icing sugar (sifted)
1 vanilla pod or 1 tbsp of vanilla bean paste
100g dark chocolate
Piping bag and 1cm star nozzle

Preheat your oven to 160C and line two large baking sheets with greaseproof paper. (If you just have the one large baking sheet like me, you’ll have to do this in two batches.)

Sift the flour, cornflour and salt into a bowl and mix. Add the softened butter, icing sugar and vanilla paste into a stand mixer or food processor and beat until it just starts coming together. Add the flours and salt to the butter mix. You don’t need to do this in batches, just chuck it in. Beat on medium for a couple of minutes until a smooth paste forms.

Next is the only fiddly bit of this recipe: you need to pipe these! Using a metal spoon, add spoonfuls of mixture to a piping bag fitted with a large star nozzle, pushing down on them with the back of the spoon to get it in. You need to make sure the mix is warm for easy piping so (now this is probably the weirdest thing I’ll ever write in a recipe…) work the bag in your hands, squeezing the mixture around to soften it. This step was necessary for me as my butter cooled a little as my mixer has a metal bowl and my kitchen is cold, but it might not be for you! Pipe 5-6cm long lines onto your baking sheet. This recipe will make around 30-40 biscuits depending on how long you make them.

If you don’t have the right nozzle, or any nozzles at all you can just snip the end off a piping bag and pipe straight onto a baking tray. These will just have a slightly different shape to mine and won’t spread out the same, but will still be delicious.

Chocolate Dipped Buttery Biscuits - Piped

Put in the oven for 15 – 20 mins. Your biscuits should be firm and just starting to brown on the edges. Cool on the tray for 5 mins then finish cooling on a wire rack. Use a spatula/fish slice when moving them as they are quite delicate.

Melt the dark chocolate* in a bowl over a pan of simmering water or in the microwave. Dip an end of the biscuits in and leave to set on some greaseproof paper.

*A side note: My favourite chocolate to use for something like this is this dark chocolate couverture from Sous Chef. Not an affiliate link or sponsored or any of that crap, I just think their chocolate is well priced, great quality and it’s pre-tempered! So that adds an excellent bite to these biscuits without the faff of actually having to temper any chocolate.