Fill your biscuit tin with these tasty homemade treats; whirls, bourbons and shortbread, 3 of our favourites. These biscuit recipes are easy to bake and perfect for enjoying with a cup of tea. Go on take a break...
Viennese whirls
Ingredients250g plain flour 250g salted butter diced (room temperature) 50g caster sugar 50g cornflour 1 x Norohy Madagascan vanilla pod (de-seeded) |
MethodSieve together the dry ingredients. In a food processor combine all the ingredients to form a smooth pipeable dough. Pre heat the oven to 170ºC (fan). Place a star piping nozzle in your piping bag. Add the mixture to the piping bag. Pipe 16 x 6cm rosette on a lined baking tray. Bake in the oven 14 minutes until lightly golden in colour. Remove from the tray and allow to cool completely |
Buttercream filling
Ingredients70g salted butter (room temperature) 120g icing sugar ½ x Norohy Madagascan vanilla pod (deseeded) |
MethodCream together all the ingredients to a smooth texture this should be a little stiff to set once piped. |
Blackberry “jam” gel
Ingredients200ml Boiron blackberry fruit purée 75g caster sugar 20ml Grandes Distilleries Peureux Dom Pacello Royal orange 60% |
MethodAdd the purée to a heavy base pan over a medium heat. Stir together the sugar and agar. Once the purée has almost begun to gently bubble whisk in the sugar and agar mixture. Return to a boil and cook out for 3-5 minutes. Remove from the heat and pour into a tray or tub. Cover with cling film, allow to cool and set firm in the fridge. Once set cut the puree into rough cubes and add to a blender. Add the royal orange and blend until a smooth pipeable gel has formed. Place into a disposable piping bag. |
To finish
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Match up your biscuits by size to ensure an even presentation to your finished biscuit. Line the biscuits in pairs 2 by 2. On one pipe an even layer of your buttercream. On the other pipe a healthy blob of jam gel. Sandwich the 2 together gently pressing on the middles together until the filling meets at the edges. Dust with icing sugar. |
Marc de Champagne bourbons
Ingredients170g plain flour 113g salted butter diced (room temperature) 56g custard powder 29g deZaan Rich Terracotta cocoa powder 1 x whole egg |
MethodSieve together the dry ingredients. In a food processor combine all the ingredients to form a smooth workable dough. Pre heat the oven to 175ºC (fan). On a floured surface roll out the dough to 1/2 cm thickness. Cut the dough into 2.5cm x 5cm rectangles. Dust off any excess flour. Place on a lined baking sheet, bake for 12 – 14 minutes. Remove from the tray and allow to cool completely. |
Marc de Champagne cocoa cream
Ingredients60g salted butter (room temperature) 130g icing sugar 20ml whole milk |
MethodCombine all the ingredients in a stand mixer. Beat to a smooth whipped texture. Add to a piping bag with a small cross nozzle. |
To finish
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Match up your biscuits by size to ensure an even presentation to your finished biscuit. Pipe the filling side to side to cover one biscuit ¼ cm thickness. Sandwich the 2 biscuits together gently pressing on the middles. |
Pistachio and cherry marble shortbread
Ingredients150g plain flour 115g salted butter diced (room temperature) 60g caster sugar 15g pistachios (roasted) 8g Sosa Home Gourmet pistachio pure paste 25g cherry gel |
MethodSieve together the dry ingredients. Blitz the roasted pistachios to a coarse blend. Pre heat the oven to 175ºC (fan). Add the ingredients minus the cherry gel to a stand mixer work until a smooth dough has formed. Add the cherry gel and Kirsch, gently work into the dough to achieve the marble effect. Roll the dough into long sausages between clingfilm achieve an even cylinder, place in the fridge 3 hours to rest. Cut the shortbread into ½ cm thickness discs. Place on a lined baking tray and bake for 9 minutes. Dust with caster sugar when out of the oven. Remove from the tray and allow to cool completely. |
Recipe by Thomas Leatherbarrow, Consultant Chef
