Chocolate & Vanilla Mini Biscuits
INGREDIENTS:
Vanilla Dough
60g salted butter or vegan butter or baking block
125g plain flour *
1 & 3/4 tsp baking powder
60g icing sugar
2 tsp water
1 tsp vanilla
* For gluten free use a self raising mix and don’t add the baking powder.
If you have self raising wheat flour you can use that but don’t add the baking powder.
Chocolate Dough
60g baking block
115g plain flour *
1 & 3/4 tsp baking powder
10g cocoa powder
60g icing sugar
1 tbsp water
* For gluten free use a self raising mix and don’t add the baking powder.
If you have self raising wheat flour you can use that but don’t add the baking powder.
HOW TO:
• Add the dry ingredients and butter to a food processor and blitz to fine crumbs.*
• Add the liquid and pulse until everything comes together as a ball of soft dough.
• Roll the dough between two sheets of baking paper to a thickness of approximately 5mm.
• Chill the dough on a flat baking sheet for at least 30 minutes then cut into 1 cm strips and then cut those strips the other way to make 1cm-ish squares.
• Place the squares a little apart on a lined baking sheet and bake in the middle of the oven at 150ºc for 16 minutes.
• If your oven burns hot turn the temperature down if the vanilla biscuits are colouring, they should stay pale.
• Leave the biscuits to cool completely then store them in an air tight container.
• You can use this dough to make biscuits of all sizes and shapes, a 7.5cm diameter biscuit will need to bake for about 20 minutes.
Tat x
* If you don’t have a food processor mix the flour, baking powder and sugar together in a large bowl and then rub the fat into that with your fingers to make a fine crumb texture. Add the liquid and mix that in with a table knife to form large clumps then pull everything together into a ball of dough with your hands. Stop working the dough as soon as it’s formed so it doesn’t get tough.