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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