Pipe swirly circles 5cm diameter onto 2 baking sheets making sure there are 3cm spaces between each swirl.Add the vanilla extract and beat again until fully incorporated. Put the butter and icing sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy. Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment.Leave to set on baking parchment before serving. Dip 1 end of the shortbread fingers into the bowl of milk chocolate and the other end in the white chocolate. Melt the chocolate separately over a pan of gently simmering water (making sure that the bottom of the bowl doesn't touch the water) or in the microwave in short bursts, stirring every 15 secs or so.Leave to cool on the baking sheets for a few mins, then transfer to wire racks. Bake for 8-10 mins, swapping the trays over halfway through the cooking time, until pale golden and cooked through. Pipe 10cm long, 1.5cm wide fingers onto the baking sheets, making sure there are 3cm spaces between each finger.If all the mixture doesn't fit, do it in 2 batches. Spoon the dough into a piping bag fitted with a large star-shaped nozzle. Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined (the dough should have a tacky consistency).Put the butter and sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy. Repeat with the remaining biscuits and buttercream. Pipe or spread a small amount of buttercream onto a biscuit, before sandwiching another biscuit on top. While the chocolate is setting, in a large bowl mix the butter/margarine and icing sugar, until light and fluffy to create your butter cream filling.When all biscuits have chocolate on, pop them in the fridge to set. Dip either end of your biscuits in the chocolate, before placing back onto the grease proof paper. Once your biscuits have cooled, melt your chocolate over a bain marie or in short blasts in a microwave.Bake in your pre-heated oven for 10-12 minutes until the biscuits have spread a little, look dry and have a slight golden colour.A plastic piping bag will not work however (see notes above). Repeat with the rest of the dough, leaving space between each.Alternatively you can pipe the biscuits using a star nozzle and a cloth piping bag, if you desire. Place onto your prepared baking sheets and score with a fork. Take a small amount of your dough (about the size of a ping-pong ball) and roll into a sausage shape.Sift in the flour and cornflour to create a paste-like dough. In a large bowl, cream together the butter/margarine and icing sugar until light and fluffy. Pre-heat your oven to 190°c (170°c for fan assisted ovens or Gas Mark 5) and line a couple of baking sheets with greaseproof paper.
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