Basket

Get shipping estimates

Subtotal £0.00
Shipping Calculated at checkout
Checkout

Henley Bridge biscuit tin

Henley Bridge biscuit tin


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

Ingredients

250g plain flour

250g salted butter diced (room temperature)

50g caster sugar

50g cornflour

1 x Norohy Madagascan vanilla pod (de-seeded)

Method

Sieve 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

Ingredients

70g salted butter (room temperature)

120g icing sugar

½ x Norohy Madagascan vanilla pod (deseeded)

Method

Cream together all the ingredients to a smooth texture this should be a little stiff to set once piped.

Blackberry “jam” gel

Ingredients

200ml Boiron blackberry fruit purée

75g caster sugar

3g Sosa Agar Agar

20ml Grandes Distilleries Peureux Dom Pacello Royal orange 60%

Method

Add 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

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

Ingredients

170g plain flour

113g salted butter diced (room temperature)

110g soft light brown sugar

56g custard powder

29g deZaan Rich Terracotta cocoa powder

1 x whole egg

Method

Sieve 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

Ingredients

60g salted butter (room temperature)

130g icing sugar

20ml whole milk

30ml Grandes Distilleries Peureux Marc de Champagne 60%

25g deZaan Carbon Black cocoa powder

Method

Combine 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

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

Ingredients

150g plain flour

115g salted butter diced (room temperature)

60g caster sugar

15g pistachios (roasted)

8g Sosa Home Gourmet pistachio pure paste

25g cherry gel

20ml Grandes Distilleries Peureux Kirsch 48%

Method

Sieve 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

« View more

Compare ()
REMOVE ALL
Compare ()

Product comparison

Title
Price
Loading...