I've been meaning to do a lekker biscuit blog for awhile now and decided that today is the day.
One of my favourite biscuits is a Viennese Finger, not only is it a tasty biscuit that melts in your mouth but it also just looks so darn snazzy! Let's begin today's blog with Viennese Fingers.
100g soft butter
25 icing sugar
100g plain flour
1/4 tsp baking powder
50g good quality plain chocolate ( 70% cocoa solids tastes best)
To make the Viennese biscuits
Heat your oven to 190.C (170.c fan ovens) Gas mark 5. Grease your baking trays then pop them in the fridge – this is the trick to making the dough stick, cold trays. There’s no need for baking paper.
Beat the butter and the sugar to form a pale and fluffy texture.
Use a sieve to add the flour and baking powder so there are no lumps. Mix until well blended.
Assemble your cookie press or nozzle and icing bag and fill it with the soft and squidgy dough.
Position your cookie press at a 90 degree angle to the backing tray. Squeeze once then lift up. The cookie should stick to the tray.
6.If using an icing bag, position the nozzle in the bag and fill it with the dough.
Squeeze the icing bag so that it is at a 90 degree angle to the baking tray (as was the cookie press) and lift off. Make sure you leave space between each one as they spread out a little.
Pop the baking tray of cookies in the oven for 10 minutes or till the edges start to brown. These biscuits are very fragile so leave them to cool on the tray for a good five minutes before transferring them to a wire rack
Melt the chocolate in a microwave friendly bowl for 30 seconds at a time until completely melted. Stir between each heating. Dip each cookie in the chocolate and let the excess drip off. Leave to cool and harden on the wire rack.
These biscuits are awesome for those delightful tea parties or for
A decadent midnight snack. For our next biscuit, let go a bit risque' and do.....
Chili Chocolate Biscuits
1/2 cup dried currants
2 tablespoons coffee flavored liqueur (such as Kahlua®)
4 ounces unsweetened chocolate
2 ounces bittersweet chocolate
3 tablespoons unsalted butter
1/2 cup all-purpose flour
1/2 teaspoon freshly ground black pepper
1/4 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon 1/8 teaspoon cayenne pepper
3/4 cup sugar
2 teaspoons vanilla extract
1 cup dark chocolate chips
Preheat oven to 350 degrees F (175 degrees C).
Line two baking sheets with parchment paper or silicone baking mats.
Heat currants and coffee liqueur in a saucepan over low heat until it begins to simmer, about 2 minutes. Remove from heat and set aside.
Combine unsweetened chocolate, bittersweet chocolate, and butter in bowl. Place bowl on top of a saucepan filled with 1-inch of water set over low heat. Stir chocolate mixture occasionally until melted, about 5 minutes. Remove from heat and set aside.
Mix flour, black pepper, baking powder, salt, cinnamon, and cayenne pepper in large bowl and set aside.
Whisk sugar and eggs in a small bowl until light, fluffy, and pale yellow, about 5 minutes. Slowly whisk in vanilla and melted chocolate mixture.
Fold flour mixture into sugar and chocolate mixture until combined.
Stir in dark chocolate chips and liqueur-soaked currants.
Drop spoonfuls of cookie dough 2 inches apart onto prepared baking sheets.
Bake in the preheated oven until cookies are almost set, about 12 minutes.
Remove from the oven and leave on baking sheets to cool, 5 minutes.
Transfer to cooling rack and allow to finish cooling, 5 minutes.
These little beauties are sure to impress and are fantastic for impressing friends and family!
Well, I'm off to spend the day with my mom so will see ya'll tomorrow with another quick blog. I've been in heaven these last two days and wish that the days would go slower so that this amazing family time will never end.
Peace out peeps!
Chef Shants xxxxx