These biscuits are soft and melty, like the offspring of shortbread and a cloud, with a light chocolate hit and nutty aftertaste. Delicious.
Makes 24 small-ish biscuits
Prep Time: 15 minutes
Cook Time: 8 minutes
Ingredients
125g unsalted butter
25g icing sugar
1 tsp vanilla essence
125g plain flour
25g cornflour
150g milk or dark chocolate
40g shelled unsalted pistachios (or your preferred nut), chopped
Method
Pre-heat the oven to 190°C and line two baking sheets with baking paper.
Beat the butter, icing sugar and vanilla in a mixing bowl using an electric mixer until it is pale and fluffy.
Sift the flour and cornflour into the mixing bowl and gently fold it in until combined.
Spoon the biscuit dough into a piping bag. Pipe out swirls or circles, or any other shape your creativity dictates onto the lined baking sheets, leaving space for them to spread slightly.
Bake for 8 until they turn slightly golden.
They will be quite soft when they come out of the oven. Leave them on the tray to cool and harden.
Once completely cool, melt the chocolate.
Dip half of each biscuit into the melted chocolate, then sprinkle with chopped nuts. Refrigerate until set.
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