Ingredients
The following ingredients have 40 Servings
- 200 g (3/4 cup + 1tbsp) very soft but not melted butter
- 75 g (3/4 cup) icing (powdered) sugar
- 200 g (1 + 2/3 cup) plain flour
- 40 g (1/3 cup) cornflour (cornstarch)
- 1 tsp lime/orange/lemon oil/extract or vanilla extract
- 1 tbsp milk (if needed)
- 300 g (10.5 oz) milk chocolate, chopped
Instruction
- Heat the oven to 180C/350F/gas mark 4 and line two baking sheets with baking paper.
- Blend all of the ingredients apart from the milk and chocolate in a food processor or an electric mixer until smooth. The mixture should be pipeable but not sloppy at all, if it is too stiff, add the spoonful of milk.
- Fit a piping bag with a 1cm open star nozzle and spoon the dough into the bag. Pipe strips of dough onto the prepared baking sheets, slightly spaced apart as they will spread in the oven.
- Bake the biscuits for 10-12 minutes until pale golden, leave to cool on the sheet for 5 minutes then carefully transfer to a wire rack to cool (the biscuits are very delicate and break easily).
- Melt the chocolate in a heatproof bowl set over a pan of simmering water, or in short bursts in the microwave. Transfer it to a narrow but deep container, such as a mug, to make it easier to dip the biscuits.
- Dip either end of each biscuit in the chocolate, allowing any excess to drip back into the mug, then place them on sheets of baking paper until hardened before carefully peeling them off.
