Some more ideas for the biscuit tin: Chocolate and Cherry Biscuits and Viennese Whirls

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Sometimes it’s difficult to choose which biscuits to make as we have so many family favourites!  Usually I end up taking requests, but this time I made a couple of my own favourites. Each of these recipes makes about 16 biscuits, but just double the ingredients if you’d like to make a larger batch. Both of these mixtures may be made either by hand or in a food processor.

CHOCOLATE AND CHERRY BISCUITS

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Ingredients:

175g of self raising flour

100g of softened butter

50g of caster sugar

2 tablespoons of golden syrup

50g of chocolate chips

50g of glacé cherries, chopped

a pinch of salt

Method:

  • preheat the oven to 180°C
  • lightly grease two baking trays
  • put the flour, butter, sugar, syrup and salt into a large mixing bowl and beat everything together until the mixture is smooth and well blended
  • add the chocolate chips and cherry pieces to the mixture and gently fold them in
  • tip the biscuit dough out onto a lightly floured work surface and lightly knead it to bring the mixture together
  • roll the mixture out to a thickness of about ¾cm
  • using a 5cm plain biscuit cutter, cut out as many biscuits as you can and place them on the baking trays

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  • gather together and re-roll the remaining dough and cut out more biscuits. Repeat the process until all the dough is used up
  • bake the biscuits for about 20 – 25 minutes, or until they are pale golden brown
  • leave the biscuits to cool on the baking tray for 5 or 10 minutes before transferring them to a cooling rack. The biscuits will firm up as they cool

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VIENNESE WHIRLS

These delicious biscuits have a lovely “short” texture and are piped onto the baking trays into either a finger or whirl shape. Traditionally the finger shapes would often be dipped into melted chocolate  which is then left to set, whereas the whirls would be decorated with a bit of cherry before cooking. However, feel free to decorate them whichever way you choose!

Ingredients:

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220g of plain flour

200g of softened butter

50g of icing sugar

a few glacé cherries for decoration

Method:

  • Preheat the oven to 180°C
  • lightly grease two baking trays
  • place the flour, butter and icing sugar into a large mixing bowl and beat them together until the mixture is smooth and well blended
  • spoon the mixture into a piping bag fitted with a large star nozzle and pipe the mixture into whirls onto the baking trays
  • decorate each whirl with a bit of glacé cherry

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  • bake the biscuits for about 15 – 20 minutes, or until they are pale golden brown in colour
  • leave the biscuits to cool on the baking trays for a few minutes before transferring them to a cooling rack. The biscuits will firm up as they cool

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3 thoughts on “Some more ideas for the biscuit tin: Chocolate and Cherry Biscuits and Viennese Whirls

  1. They look like excellent biscuits to make (and eat!) and are just the thing for the summer as my youngest has discovered the thrill of taking something that she has baked out of the oven 🙂 xx

    Like

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