I love to busy myself with "plain" cooking but have always avoided dainty things that require piping as they look so fiddly and time consuming.
However. . .these taste mouth-meltingly delicious, look quite posh and really were the Easiest Peasy possible to make!
By the time I got round to taking a pic there were only two little fellows left, and they'd disappeared before I checked the photos were in focus!
- 250g/9oz very soft butter
- 50g/2oz icing sugar
- 250g/9oz plain flour
- 50g/2oz cornflour
- ½ tsp pure vanilla extract
- 50g/2oz soft butter, 100g/40z icing sugar & tablespoon cocoa powder dissolved in 1/2 tablespoon of milk for the buttercream
- about 100g/4oz plain choc for dipping coat
- Preheat the oven to 190C/375F/Gas 5. Line a baking sheet with greaseproof paper.
- Put the butter, icing sugar, plain flour, cornflour and vanilla extract in a food processor and blend until smooth. You may need to scrape the mixture down a couple of times with a rubber spatula.
- Spoon the dough into a piping bag fitted with a large star nozzle. Pipe approx 35 rosettes of the dough approx 1-1/2", spacing well apart (or you could just put spoonsful of mixture in little mounds and have viennese dollops. . .)
- Bake in the centre of the oven for 13-15 minutes or until pale golden-brown and firm. Cool on the baking tray for about 5 minutes, remove to wire rack.
- When cool, melt the dark choc in a basin in the microwave or on the stove and dip half of each biscuit in the choc. Place on baking parchment and leave to set.
- For the filling, put the butter in a bowl and sift the icing sugar on top. Add the dissolved cocoa/milk and beat with a wooden spoon or an electric whisk until very light and smooth. Spoon into a clean piping bag fitted with a large star nozzle.
- Pipe the buttercream icing onto half of the biscuits and sandwich. Put on a serving plate and dust with sifted icing sugar/cocoa. Serve. Eat. Enjoy
PS I made an alternative batch of these for a friend who doesn't "do" chocolate (heathen!) and put finely grated lemon rind in the mixture, and sandwiched together with plain buttercream (with vanilla essence) and lemon curd. . .have to admit that I actually preferred them!