Melting Moments
Ingredients
250g unsalted butter, softened
50g icing sugar, sifted
250g cake flour, sifted
60g cornflour, sifted
1 tsp vanilla extract
200g milk chocolate, melted
Method
Heat the oven to 190°C, prepare two baking trays with baking paper, and set aside.
In a stand mixer, beat the butter till smooth, sift in the icing sugar, and continue to beat till pale and fluffy, 4-5 minutes.
Sift in the cake flour, cornflour, and vanilla extract and beat until smooth. Spoon the mixture into a piping bag fitted with a large open star nozzle and pipe 7cm tight waves, leaving space for spreading.
Bake for 10-12 minutes until lightly golden and firm to the touch.
Allow to cool on the tray for 15 minutes before transferring to a cooling rack.
Dip each biscuit halfway into the melted chocolate, place it on the trays, and allow the chocolate to set.
Once set store biscuits in an airtight container. Enjoy!
Tips
Ensure the butter is at room temperature.
Cream the butter and icing sugar until pale and fluffy, at least 4 minutes.
Sift all your dry ingredients beforehand.
Use a large star nozzle to make piping easier.
To prevent the piped dough from spreading in the oven, refrigerate for 30 minutes before baking.
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