Biscuits – Feasting Is Fun

Double Chocolate Nut Spelt Cookies

Here, at Feasting headquarters, cookies and biscuits are a food group all of there own. Since, I start everyday with a cup of tea and a cookie. A tradition started by my Grandad ever since I was a little girl. And something that has been carried on with our children. While each of us have our personal favourites, we all agree that these Double Chocolate Nut Spelt Cookies are perfectly delicious.

White spelt flour has a slight nutty flavour to it that is accented in these cookies with the addition of toasted hazelnuts. While white chocolate chunks provide pockets of sweetness in the dark chocolate. Also finished with a white chocolate drizzle, giving each cookie that extra special touch. Resulting in a perfectly flavoured, nutty chocolate cookie that satisfies any Cookie Monster craving.

FF Double Chocolate Nut Spelt Cookies — Double Chocolate Nut Spelt Cookies

Since these cookies are not only delicious but also easy to make, why not bake a double batch and give some away? Also, a gift of freshly baked cookies would surely be very welcome. A new mum and dad, sleep deprived with their first baby, or elderly neighbours that don’t get out very often. And it isn’t hard to find people that would love to receive a surprise cookie hamper.

Recipe: Double Chocolate Nut Spelt Cookies makes 24-28

150g/5oz Unsalted Butter at room temperature

1/4tsp Sea Salt – I use Maldon

225g/8oz Dark Brown Sugar

1 Large Free Range Egg

1tsp Vanilla Extract – I use Nielsen-Massey

50g/2oz Cocoa Powder – I use Callebaut

225g/8oz White Spelt Flour – I use Craggs and Co. – alternatively you can use the equivalent weight of plain white flour, the cookies will have a slightly subdued nutty flavour yet will still taste good.

1/2tsp Bicarbonate of Soda

100g/4oz White Chocolate Chunks

200g/7oz White Chocolate for melting

100g/4oz Chopped Toasted Hazelnuts

Method: Preheat the oven to 160C/140C fan, 325F gas mark 3

Making The Spelt Cookie Dough

First of all, line 2 or 3 large baking trays with baking parchment.
Place the butter, sugar and salt into a bowl and whisk together until pale and creamy.
Next add the egg and vanilla extract. Whisk together until combined.
Sift the spelt flour, cocoa and bicarbonate of soda into the same bowl.
Add in the chopped, roasted hazelnuts and white chocolate chunks.
Mix everything together until just combined.

Use a one inch/5cm ice cream scoop or a dessert spoon, scoop a portion of cookie dough and place on to a parchment lined tray.
Space each cookie well apart. Finally, lightly press down with clean hands to slightly flatten each cookie.

Baking The Cookies

Place the baking trays into the oven and bake for 20 minutes exactly.

As soon as the 20 minutes has elapsed remove the cookies from the oven.
Leave the cookies to cool for 5 minutes on the trays before transferring to a cooling rack.
While the first batch of cookies are cooling, scoop and bake the rest.

Adding The White Chocolate Drizzle

Chop the white chocolate into small pieces and place into a heatproof, microwaveable bowl. Heat on medium power for 30 second bursts, stirring after each heating session. As soon as the chocolate starts to melt remove the bowl from the microwave and stir until completely melted.
Spoon the melted chocolate into a small piping bag.
Snip off the end, leaving a small hole. Pipe white chocolate zig zags across each cookie.

Once all of the cookies have been decorated, set them aside to allow the chocolate to set.

As soon as the white chocolate drizzle has set these cookies are ready to be served.

Store in an airtight container for up to 5 days. Refrigerate during warmer weather.

Cookies served on a plate. — Double Chocolate Nut Spelt Cookies

If you have enjoyed this recipe for Double Chocolate Nut Spelt Cookies then you may also like these:

Almond Cacao Nib Shortbread Bars

Chocolate Fudge Double Hazelnut Brownies

Cherry Bakewell Cookies

Baking for others is such a rewarding experience. Especially when you know that the gift will be lovingly received. Although some people may be too proud to ask for help, stopping by, having a chat and handing over a food gift can break down many barriers. Because simply knowing that they have been thought about may brighten someone’s day more than you or I could ever know. And thing I am sure of is that I have never had a well intended food gift turned down.

So, whatever you are making, baking and creating, have fun prepping your feast and remember, food always tastes better when shared.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Almond Cacao Nib Shortbread Bars

Regular visitors to this blog may know that I am a self confessed Cookie Monster. However, it is not just cookies I enjoy. Rather it is biscuits, cookies and shortbread that all have an equal place in my heart. And these Almond Cacao Nib Shortbread Bars certainly make the grade. Crunchy, flaked almond topped bars, studded with a deep, deep, slightly bitter chocolate flavour from the cacao nibs. Exactly what I need to satisfy a cookie craving.

Cacao Nibs And Their Impact On The Shortbread Flavour

Since receiving a tub of Cacao Nibs from Food Thoughts, I couldn’t wait to see how their flavour would transfer in the shortbread. Each nib is packed with an intense flavour. Similar to very good quality, high cocoa content chocolate. Because cacao nibs are chocolate in its purest form before anything has been added to it. Each nib is the fermented, roasted part of a cocoa bean. Resulting in an intense, pure chocolate flavour.

FF Almond Cacao Nib Shortbread Bars — Almond Cacao Nib Shortbread Bars

While I am not a fan of very dark chocolate, these tiny nibs give just the right amount of flavour in this bake. Complimented by the almonds, each nib bursts with intense flavour on the tongue, without being cloying or overwhelming. Resulting in shortbread bars that are incredibly delicious and a satisfying treat.

Although I have cut the shortbread bars into a generous size, simply cut smaller squares for smaller potions. While shortbread squares are ideal for serving with afternoon tea, individual bars fit happily into packed lunch boxes. Whichever way you cut and serve this shortbread, be sure to share it. Introducing new flavours into a bake is always an experience to be shared.

Recipe: Almond Cacao Nib Shortbread Bars – makes 12

200g/7oz Unsalted Batter at room temperature

100g/4oz Caster Sugar – plus 1tbs extra for topping

1/4tsp Sea Salt – I use Maldon

1tsp Vanilla Extract – I use Nielsen-Massey

100g/4oz Ground Almonds

50g/2oz Semolina

150g/5oz Plain White Flour

50g/2oz Cacao Nibs – I use Food Thoughts available at Sainsburys, Waitrose and Ocado

25g/1oz Flaked Almonds

Method: Preheat oven to 170C/150C fan, gas mark 3, 325F.

Butter and line a 28 x 20 x 5cm (12″ x 8″ x 2″) Swiss roll tin with baking parchment.

Making The Shortbread Dough

First of all, into a large bowl add the butter, sugar and salt.
Whisk together until pale and creamy.
Add the vanilla extract and whisk to incorporate.
Sift in the plain flour and then add the ground almonds, semolina and cacao nibs.
Mix together until just combined.

Spoon the shortbread mixture into a prepared tin. Press out, using the back of a metal spoon, so that the mixture evenly fills the tin.
Dock the shortbread all over with a fork.
Sprinkle over the additional tablespoon of sugar and evenly scatter over the flaked almonds.

Baking The Cacao Nib Studded Shortbread

Place the shortbread into the centre of a preheated oven and bake for 35-45 minutes. If you find that the almonds are browning too quickly during baking, either reduce the heat and bake for a little longer, or cover the top of the shortbread with aluminium foil.
When golden all over and semi-firm to the touch the shortbread is baked.
As soon as the shortbread is baked remove from the oven and allow to cool for 10 minutes in the tin.

After the cooling period slice the shortbread into 12 bars. Cut across the middle, then down the width, forming 4 squares. Follow by dividing each square into 3. To create 24 squares, simply cut across the middle at 4 even (8cm) spaces.
Leave the shortbread to fully cool in the tin.
Once cooled, use a palette knife to help lift out the shortbread. Because the shortbread is already cut it’s more flexible and therefore unlikely to crack when removing from the tin.

Serve with a hot drink. Especially as the go well with tea, coffee and of course hot chocolate.

Store in an airtight container for up to one week. Since these bars improve in flavour after a day, dare I suggest you hide the tin? It’s only for a day 😉.

A nut and raw chocolate biscuit traybake. — Almond Cacao Nib Shortbread Bars

If you have enjoyed this recipe for Almond Cacao Nib Shortbread Bars you may also like these:

Cherry Bakewell Cookies

Blueberry Lemon Shortbread Cake Bars

Multi Millionaires Shortbread Squares

While biscuits and shortbreads are readily available in the shops, there are huge advantages to making your own at home. Firstly and most importantly to me, the flavour is far superior to their mass produced equivalents. Also, flavour combinations that aren’t available in the shops, I can easily make at home. Finally, unless you live close to an artisan bakery, where each product is made with love and care, baking at home is a pleasure. Since you know exactly what ingredients have gone into your bake, including the love with which they are made.

So, whatever r you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

Food Thoughts sent me the cacao nibs as a gift, to try. All opinions, content and photography are my own. No part of this post may be reproduced or copied without the specific, written permission of the owner. Please see my Disclosure Policy .

Peppermint Sparkling Snowflake Cookies

Regardless of presents, food and glittering tinsel, only one thing makes Christmas Day itself perfect for me. Snow! Beautiful thick white flakes, falling from the sky, erasing the landscape and brightening our days. In mere hours, falling snow turns our environment into a Winter Wonderland. Alas, it is rare that we experience a White Christmas. So, to ensure some Sparkling, I have made these Peppermint Sparkling Snowflake Cookies.

While these cookies do not taste of snow, they are cooling and refreshing, due to the peppermint flavour. Added to both the cookie and icing, the taste is balanced by the buttery flavour of the cookies. Perfect for serving after a large meal, these sparkling wonders are not at all heavy.

Cookie swaps are a common tradition in the U.S. and Canada. Everyone bakes up batches of their festive, Holiday cookies and then shares them with neighbours, friends and work colleagues. What a brilliant idea! Not only is there a whole lotta love baked into each cookie, new recipes and different flavours are swapped and shared.

Now that’s a tradition I’d happily see start over here!

Snowflake Cookies – the ideal edible gift

Baking and icing these cookies is really so much fun. Since no two snowflakes are the same, you can really let your creative juices flow whilst decorating them. The semi-hard royal icing won’t break any teeth, yet it will set hard enough for these cookies to be stacked together. Perfect for packing into festive cellophane bags, tied with ribbon. Resulting in a beautiful edible gift, that anyone would be happy to receive.

My friend Liz, over at Teta Lizza’s Kitchen, baked a huge batch of cookies last year to take into work. She presented them so beautifully in a gorgeous basket. The overall effect was not only amazing to look at, but also incredibly enticing. I wanted to put my hand through the screen and grab ~~a handful~~ one, of her fantastic bakes. Why not pop over to her beautiful website, where you’ll find her love of sweet things inspires some incredible cookies?

Recipe: Peppermint Sparkling Snowflake Cookies makes 15-20

225g/8oz Unsalted Butter softened

150g/5oz Caster Sugar

1/4tsp Salt – I use Maldon

1tsp Vanilla Extract – I only use Nielsen-Massey extracts

1tsp Peppermint Extract

1 Whole Large Free Range Egg

275g/10oz Plain White Flour

For the icing:

200g/7oz Sifted White Icing Sugar – or royal icing sugar

2tsp Meringue Powder (omit if using royal icing sugar)

2tsp Peppermint Extract

Silver balls and edible white glitter

You will also need a snowflake shaped cookie cutter approximately 10cm wide from tip to tip. A star cutter would also be effective.

Making And Chilling The Cookie Dough

Preheat the oven to 170C/150C fan, gas mark 3.5

First of all, line 3 large baking trays with baking parchment.
Next, in a large bowl whisk together the butter, sugar and salt until pale and creamy.
Now add the whole egg, vanilla and peppermint extracts and whisk to fully combine.
Sift the flour into the bowl and then stir with a spoon until the mixture comes together in large clumps.
Wipe the worktop with a clean, wet cloth and then lay over a good sized piece of cling film. The wet worktop will cause the cling film to ‘stick’ and stay in place.
Using your hand, bring the dough together and tip out on to the cling film.
Form the dough into a disc shape and then wrap in the cling film.
Now place the dough into the fridge and chill for at least an hour.

Cutting Out And Baking The Snowflake Cookies

On a lightly floured worktop, roll out the chilled cookie dough to approximately 1/4 inch/7mm thick. Note – the dough gets stickier the warmer it becomes. Use a dusting of flour to keep it moving, whilst rolling out.
Cut out the cookies, placing them on the lined baking trays, spaced well apart. I placed 3 cookies on each tray.
Place the baking trays into the preheated oven and bake for 15-20 minutes. Rotate the baking trays halfway through baking. This ensures an even bake.
While the first batch of cookies are baking, pull together the leftover cookie dough, wrap and place back into the fridge.
The cookies are baked when they are golden in colour.
Remove the cookies from the oven and allow to firm up for a couple of minutes, before transferring to a cooling rack.

Allow the baking trays to cool completely then, flip over the baking parchment.
Remove the cookie dough from the fridge, roll out and cut out the remaining cookies. Bringing the pieces of cookie dough together and re-rolling, until it is all used up.
Bake the cookies as before.
Allow the cookies to cool completely before icing.

Preparing The Peppermint Icing

While the cookies are cooling prepare the icing to decorate with.
Into the bowl containing the sifted icing sugar, add the meringue powder (not neccesary if using royal icing).
Next add 2 teaspoons of peppermint extract and enough cold water 2-3 tablespoons to form a thick paste.
Transfer the icing to an icing bag fitted with a small, round writing nozzle. Alternatively, use a disposable icing bag, just prior to icing snip the very end off to leave a small hole.

Icing And Decorating The Sparkling Snowflake Cookies

Important – have a butter knife, cocktail stick, kitchen roll and decorations to hand prior to starting.
Touch the tip of the icing bag to the cookie, keeping even pressure on the bag, pipe a line across the cookie. Effectively drawing a line from one point to its opposite. Repeat, until you have a criss-cross design. Place a silver ball in the centre and the cookie is decorated. To continue decorating, starting at a smaller point on the edge, touch the tip of the piping bag to the cookie and pipe a star shape. Joining to the already piped criss-cross lines. Finish by adding final detail to the points of the cookie. Add silver balls to create different finishes on each snowflake cookie. Please see the photos for reference.

Decorating tips – use a butter knife to remove accidental/dripped/wobbly icing. Ensure the silver balls are added before the icing sets, so that they stick. To fill in a piped star, pipe icing inside the already piped lines, then use a cocktail stick to spread it to the edges.
Finally, dust the iced cookies with edible glitter and allow to set.

These Peppermint Sparkling Snowflake Cookies are almost hypnotic, with their beautiful sparkle, under the spotlights in our kitchen!

Store the cookies for up to one week in an airtight container.

Serve with a smile and for an indulgent treat a whipped cream topped hot chocolate 😉.

If you have enjoyed the recipe for these Peppermint Sparkling Snowflake Cookies you may also like these:

Chocolate Christmas Pudding Cookies

Cream Cheese Pastry Mince Pies

Sparkling Snowflake Cake

Christmas is such a special time of the year. I’m fairly sure that it didn’t snow when the baby Jesus was born. Similarly I cannot imagine Mary and Joseph wishing for snow! Yet for me, snow on Christmas Day, really is the icing on top of the cookie!

I wish you all a very Happy Christmas and hope that you will take time, during the exciting festivities, to remember the real reason we celebrate it.

Sammie xx

Crunchy Vanilla Shortbread

Well, we certainly have our ‘Indian Summer’. It is a gloriously sunny day, with a gentle breeze blowing, stopping the late summer air turning stuffy. Windows are open and I can only imagine how many days like today we have left, this year. In celebration of the beautiful weather I decided to make some Crunchy Vanilla Shortbread, to have, sitting in the sun, with a cup of tea.

I love the month of September, as summer’s hold loosens and hazy, low sunlight filters through the trees. Sitting in the garden, simply listening to the birds, or watching the bees and butterflies busily go about their way. It really is the month where it’s warm enough to still enjoy being outside, without piling on the layers.

FF Crunch Vanilla Shortbread — **Crunchy Vanilla Shortbread** perfect picnic food!

Of course this delicious Crunchy Vanilla Shortbread can and should be enjoyed anytime of the year. It just feels very luxurious to sit outside, mid September, with the sun warming my face and my cup of tea not getting cold!!

Traditional Shortbread

Whilst I have other shortbread recipes here and here, my Crunchy Vanilla Shortbread is a traditional version. By that I mean it follows the 3-2-1 rule. 3 parts flour, 2 parts butter and 1 part sugar. However, I have added a tiny pinch of salt and some vanilla bean extract. I adore the flavour of vanilla and in this shortbread it tempers the sweetness of the demerera sugar and balances the caramel flavours.

For ease, this shortbread is baked in a tin, where it is simply pressed in and baked. No rolling out, chilling or cutting out required. It took less than 10 minutes to prepare and a further 30 minutes to bake. If you have visitors turn up, out of the blue, you could easily have this baking in the oven, by the time your guests have been settled and the kettle put on!

Sometimes it’s nice to have a simple recipe to hand, for when the occasion arises.

Recipe: Makes Crunchy Vanilla Shortbread

185g/6oz Unsalted Butter – plus a little extra for greasing the tin

75g/3oz Demerera Sugar – plus 1tsp for sprinkling on top

1tsp Vanilla Bean Paste – I use Nielsen-Massey

1/8th tsp Salt – I use Maldon

270g/9oz Plain White Flour

Making The Shortbread Dough

Method: Preheat the oven to 190C/170C fan, gas mark 5, 375F

Add the sugar, butter, salt and vanilla extract to a bowl.
Beat until the butter is pale and creamy.
Add the flour and mix with a spoon until you have a dough.
Line a lightly buttered, 20cm x 28cm x 5cm (8″ x 11″ x 2″) swiss roll tin with baking parchment.
Tip the shortbread dough into the tin and press gently with your fingers until the dough completely covers the tin base evenly.

Dock the shortbread dough with a fork – this will prevent it from rising too much during baking.
Sprinkle over the reserved teaspoon of sugar. This really does make the shortbread sparkle once baked.

Baking The Shortbread

Place the tin in the middle of the oven and bake for 30 minutes, or until the shortbread is golden and has a set crumb.
Once baked remove the shortbread from the oven.
Score a line halfway through the length of the cooked shortbread, then score 7 strips – creating 14 Crunchy Vanilla Shortbread fingers.
Allow the shortbread to cool in the tin.

Scoring the shortbread whilst it is hot makes it much easier to break into fingers once cooled. I’ll be honest I did have a couple of shortbread fingers break, they were my testers 😉.
Once cooled lift the shortbread out of the tin, using the baking parchment and break into individual fingers.

Store the shortbread in an airtight tin for up to 5 days, if it lasts that long!

Serve this deliciously Crunchy Vanilla Shortbread with a good cup of tea or coffee. That said, these shortbread fingers would also pair very nicely with my Very Vanilla Ice Cream.

If you have enjoyed the recipe for Crunchy Vanilla Shortbread you make also like these:

Vanilla Fudge Chocolate Brownies

Cherry Bakewell Cookies

Chocolate Heart Cookies

I hope you are enjoying the last of the summer wherever you are.

I shall remember to look back at these photographs, in the midst of winter, to remind me of the warmth of the sun in summer.

Whatever you are making, baking and creating in your kitchens, have fun preparing your feast. Why not check on elderly neighbours, just pop in to make sure they have enough to drink and maybe stay for a cuppa and a natter? You could always take some home baked treats round?

Food always tastes better when it is shared.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Salted Caramac Centre Toffee Cookies

Hello, I have a super, special treat for you today, my Salted Caramac Centre Toffee Cookies.

Salted Caramac Centre Toffee Cookies are so easy to make and such a treat to eat. Whipped, light, salted Caramac ganache, with a sprinkle of honeycomb dust, sandwiched between two toffee cookies. Oh and then finished with a dark chocolate drizzle. A complete flavour festival ready for you to bite into!

Salted Caramac Centre Toffee Cookies a flavour party in your mouth!

Sandwich Cookies Double The Pleasure

I love eating these sandwich cookies and that comes from someone who, until now, did not have a single salted caramel recipe on here. I didn’t jump on the bandwagon, I barely like caramel, why would I add salt to it?

FF Salted Caramac Centre Toffee Cookies — **Salted Caramac Centre Toffee Cookies** perfect with Afternoon tea or morning coffee.

So there’s a toffee cookie base with swirled, salted Caramac ganache on top, a sprinkle of honeycomb dust, topped with another toffee cookie and finished with a chocolate drizzle. That’s how these cookies stack up and believe me, they are a beautifully light, indulgent treat!

More like sandwich biscuits, these Salted Caramac Centre Toffee Cookies are perfect on their own, or with a relaxing cup of tea or coffee.

Each packet makes 8-10 good sized cookies, as can be seen below. I dipped each cookie in dark chocolate, so that one half was completely encased. Then I added delicious mini pieces of fudge (which I bought from Asda – in the baking aisle).

As you can see there are different ways to bake using the Toffee Cookie Mix.

For the smaller sandwich cookies I baked them a little longer as I wanted them to be crisper, more like a biscuit and able to hold the delicious salted Caramac ganache in the centre.

Recipe: Makes 8 Salted Caramac Centre Toffee Cookies

1 Packet Toffee Cookie Mix – available online from Wright’s Baking alternatively use my Caramac Caramel Cookies recipe

25g Unsalted Butter – I melt mine and allow it to cool

30mls Water as specified on the packet although I used 40mls

1 Cadbury’s Crunchie Bar

50g/2oz Caramac Buttons

50ml Double Cream

Very small pinch 1/8tsp Sea Salt – I use Maldon

50g Dark Chocolate

Method: Preheat the oven to 180C/160C fan, gas mark 3, 350F

Making And Baking The Toffee Cookies

Line 2 large baking trays with non stick silicone mats, or baking parchment.
Make the cookie mix up according to the packet instructions, including the extra water.
Using a small, truffle sized scoop, or a teaspoon, scoop 16 equal mounds of cookie dough, placing them spaced well apart on the baking trays.
Place them in the preheated oven and bake for 15 minutes. This allows them to bake into firmer biscuits, perfect for holding the delicious centre.
Rotate the baking trays halfway through the bake time to give an even bake.
Remove the cookies after 15 minutes of baking and allow to cool completely on the baking tray.

While the cookies are cooling, make the ganache.

Making The Salted Caramac Filling And Assembling The Cookies

Place the Caramac buttons and double cream in a heatproof, microwaveable bowl. Heat on medium for 1 minute in the microwave, remove stir and heat for 30 seconds more, or until the Caramac when stirred, fully melts and mixes with the cream. Cover the bowl in cling film and place in the fridge to chill.
Once the cookies are cooled remove, using a palette knife and place on a cooling rack.
Pair the cookies up with similar size/shape partners. Line them up and turn one cookie over so that it is flat side up.
Using a rolling pin bash the Crunchie bar inside its packet so that the honeycomb comes away from the chocolate. You want golden dust not chunks! Open the packet and tip the contents into a bowl.
When the ganache is cold, but still liquid add the salt. Whisk the liquid ganache until pale, fluffy and able to hold its shape.

Fit a piping bag with a large star tip – I use Wilton #1M and fill the bag with the whipped ganache.
Pipe swirls of salted Caramac ganache on 8 of the upturned cookies and then sprinkle with golden honeycomb dust from the Crunchie bar – the chocolate and honeycomb that’s left is great sprinkled on a whipped cream topped hot chocolate 😉.

Pop the other toffee cookie on top.

Adding The Dark Chocolate Drizzle

Break the dark chocolate up, heat in a microwaveable bowl until melted.
You can either drizzle the chocolate over the cookies with a spoon, or for a cleaner finish, pour the melted chocolate into a small, disposable piping bag. Snip off the very end a pipe zig zag lines across the top of the Salted Caramac Centre Toffee Cookies.
Allow the chocolate to set.

I chilled these delightful cookies in the fridge before serving. It allows the ganache to firm up and then, when eaten, the centre really does taste like ice cream!

To store, should you have any left over, keep in an airtight container, in the fridge.

In fact I am certainly going to make a double batch of these next time. There are 5 of us here at home and sharing is important. It’ll only take a few extra minutes to make 16 Salted Caramac Centre Toffee Cookies 😉.

If you have enjoyed these Salted Caramac Centre Toffee Cookies, here are some other recipes you may also like:

Toffee Cookie Cups

Caramac Caramel Cookies

Chocolate Vanilla Viennese Finger Biscuits

This week has been #BiscuitWeek on Twitter, I’m not sure where else, as it’s always biscuit week here at Feasting is Fun!

I hope I’ve inspired you to be creative with your cookies, or biscuits. In my mind there isn’t a difference, however, I’m happy to be proven wrong.

Whatever you are baking, making and creating in your kitchens, I hope you have fun. Enjoy feasting with family and friends as we bid a sad farewell to the Summer, here in the South East of England and welcome Autumn The Most Beautiful Season.

Sammie xx

Wright’s Baking provided the mix for this recipe, all opinions, views, content and photography are my own. Please see my Disclosure Policy.

Oat Chocolate Chip Cookies

So, if you’ve spent a little time on this blog, you’ll know that I am a self confessed Cookie Monster. And cookies are my favourite go to sweet treat. Perhaps that’s why there are 21 cookie recipes on here! Anyway I try to keep on the oat/nut/fruit side of things but I craved CHOCOLATE! So I caved and made these unbelievably good Oat Chocolate Chip Cookies.

They are so good!

Oh yes I did. I totally stacked a piles of these very yummy Oat Chocolate Chip Cookies. Because what’s better than one cookie? A whole stack of them!

So there you go, that’s my kind of maths.

Also adding oats to cookies does two important things; it nudges them slightly more toward the healthier end of the nutritional spectrum and it gives them a wonderful, chewy, almost nutty flavour.

A Family Of Cookie Lovers

While you all know how much I love and adore my family. I have the best hubby in the world, who has all but given up his office, so that I can store baking equipment. Bundt tins take up a lot of room you know! Also there’s my Star and Snugs, our two gorgeous girls who, help me so much. Whether it’s cooking dinner, cleaning, vacuuming and much more. Last but definitely not least is our little man, who isn’t so little anymore so I’ll call him by his best friends nickname, Bob. He is growing into a loving and strapping lad who is always ready to help, especially fixing things. And Bob has definitely inherited his paternal Grandad’s capability with his hands.

So you see I love them all – but – they also are cookie monsters. Which is fine I make food to be eaten, except out of this batch of 18 cookies I only ate 1. It didn’t help that I’d spent a few days in bed (see here ) after making these. While I appreciate that they bring me cups of tea, however, as I’d ordered some shortie biscuits, which I love, they brought those with my hot drink. So it was only a few days later, when I was able to venture downstairs that I realised they’d all gone!

A stack of Oat Chocolate Chip Cookies — Oat Chocolate Chip Cookies

I was sad for a teeny tiny moment and then very thankful and flattered that my lovely family had enjoyed them so much.

Family, My Biggest Supporters

Since they are my biggest supporters, along with extended family, it really gives me a warm, fuzzy feeling inside knowing I’ve made them something that they have really enjoyed. Although, being stuck in bed is not fun, knowing there is a tin full of cookies downstairs in the kitchen, helps me to feel that I am more present, than in reality I am.

Recipe: Makes 16-18 Oat Chocolate Chip Cookies

225g/8oz Soft Light Brown Sugar – I used Billingtons

150g/5oz Unsalted Butter- at room temperature

2tsp Vanilla Extract – I use Nielsen-Massey

1 Large Free Range Egg – plus

1 Large Free Range Egg Yolk

175g/6oz Plain White Flour

100g/4oz Plain Rolled Oats – not quick cook

1/2tsp Bicarbonate of Soda

Pinch of Salt

150g/5oz Milk Chocolate Chips or Chunks

50g/2oz Dark Chocolate 70% cocoa

Method: preheat the oven to 170C/150C fan, gas mark 4, 350F

Making The Oat Cookie Dough

First of all, line 3 large baking trays with baking parchment.
Place the sugar and butter in a large bowl and whisk/beat for 5 minutes until pale and creamy – whisking for 5 minutes here and then after adding the eggs is very important to the finished texture of the cookie.
Add the vanilla extract and the eggs and continue whisking/beating for a further 5 minutes.
Sift in the flour, bicarb. salt and add the oats.
Add the chocolate chips.
Fold all the ingredients together until you have uniform cookie dough.
Using a medium sized ice cream scoop, or a spoon and your hands, scoop/roll 5cm/2″ ball of cookie dough and place onto the baking tray.

FF Oat Chocolate Chip Cookies — Cookie dough balls.

With slightly dampened fingers (it stops the cookie dough sticking to them), press down on each ball to flatten slightly.

Baking The Oat Chocolate Chip Cookies

Place the baking trays in the centre and lower parts of the oven. I rotate mine halfway through baking.
Bake for 15-20 minutes. The cookies are baked when they have spread out and are golden brown.
As soon as the cookies are baked remove the cookies from the oven. Because they will still be very soft, leave on the baking tray to cool and set.

As soon as they are cooled lift each cookie free of the baking parchment, use a palette knife to slide underneath the cookie first. Place the cookie back on the baking parchment.

Adding The Dark Chocolate Swirl

In a heatproof, microwaveable bowl add the chopped/broken up dark chocolate.
Zap for 20 seconds in the microwave stirring after each heating session. When the chocolate is almost melted remove from the microwave and continue stirring until fully melted.
Pour the liquid chocolate into a small disposable piping bag.
Snip the very end of the piping bag off, creating a small hole.
Pipe swirls onto each of the cookies. Use all of the chocolate up, simply pipe over the swirls again.

Set the cookies to one side to allow the chocolate to cool and set.
As soon as the chocolate is set, pop the kettle on, invite a neighbour round and spend some time chatting over a cup of coffee and delicious Oat Chocolate Chip Cookies.

In the United States and Canada where my friend Liz lives, they carry out cookie exchanges during the holiday season – usually from Thanksgiving through to Christmas. I love that idea! Baking up batches of cookies, sharing, swapping, making new friends, remembering old friends. Liz is an amazing cook and her attention to detail always leaves me impressed.

What do you think, should we have a cookie/biscuit exchange here?

Not because it’s ‘another American custom’ simply because it’s a great idea?

If you have enjoyed these Oat Chocolate Chip Cookies you may also like these:

Double Chocolate Nut Spelt Cookies

Caramac Caramel Cookies

Rolo Chocolate Cookies

Thank you to everyone who reads this blog. I really do appreciate you. It’s been wonderful seeing all the bake photos that you have been putting up on Twitter and Instagram. Please keep them coming and if you every have any questions about a particular recipe, either leave a comment, or probably for a quicker response send me a Tweet.

We have a three day bank holiday weekend coming up. So, whatever your plans, I hope that they involve lots of smiles, laughter, fun and feasting with friends, family and neighbours.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Rolo Chocolate Cookies

Ooh I am so excited to share this recipe with you. And, I may have just found the perfect chocolate/caramel cookie! Meet my Rolo Chocolate Cookies.

Since I have been wanting to make these cookies for absolutely ages, I finally got round to it yesterday, while I was also baking my Chocolate Orange Citrus Bundt Cake.

Homebaked Cookies

While using the recipe from my Monster Mini Egg Cookies as a starting point, I jiggled things about a bit. Especially changing from light brown sugar to dark muscavado sugar and adding some cocoa, amongst other things. Resulting in my humble opinion, the best soft chocolate cookie that I’ve made so far!

R Rolo Chocolate Cookies — **Rolo Chocolate Cookies** unbelievably good.

Oh my, these Rolo Chocolate Cookies are the stuff of dreams. Or to put it in the words of our children, like the ones you get at Sainsbury’s!

Instead, the difference is that I know exactly what has gone into these cookies and their smell as they are baking. And as you may know, I adore the smell of fresh bread baking in the oven, chocolate cookies are right up there with the bread, in terms of deliciously teasing aromas.

Because I am a self proclaimed Cookie Monster, sometimes I want a nice crisp biscuit that I can dunk in my cup of tea like my Lemon Shortbread Cookies and other times I want to bite into a soft, yielding cookie. Exactly the type of cookie that goes really well with a glass of ice cold milk – these Rolo Chocolate Cookies are it.

Chewy, ooey and gooey.

Yep I know that sounds like cartoon characters 😉.

So, if you like chocolate cookies, you’ll love these Rolo Chocolate Cookies.

Recipe: Rolo Chocolate Cookies makes 18-20

225g/8oz Soft Dark Brown Muscavado Sugar

150g/5oz Unsalted Butter- at room temperature

1Tsp Vanilla Bean Paste – I use Nielsen-Massey if you don’t have any paste you can substitute 2tsp of vanilla extract

1 Large Free Range Egg – plus 1 Large Free Range Egg Yolk

50g/2oz Cocoa Powder – I use Callebaut

225g/8oz Plain White Flour

1/2tsp Bicarbonate of Soda

1/4tsp of Sea Salt – I use Maldon

4-6 packs of Nestle Rolos – depending on how decadent you want your cookies – I’m not going to lie, I went for the full 6 packets!!!

Making The Rolo Chocolate Cookie Batter

Preheat the oven to 170C/150C fan, gas mark 3, 325F

First of all, place the sugar and butter in a large bowl and whisk for 5 minutes until pale and creamy. Importantly whisking for 5 minutes and then again after adding the eggs is very important to the finished texture of the cookie.
Add the vanilla bean paste and the eggs and continue whisking for a further 5 minutes.

Sift in the cocoa, flour and sodium bicarbonate into the bowl.
Add 4 packets of Rolos.

Portioning The Cookies On The Baking Sheet

Using a metal spoon, gently stir all of the ingredients together, trying not to bash the Rolos too much.
Line 3 baking trays with baking parchment.
Using a medium sized ice cream scoop, scoop mounds of cookie dough onto the baking trays. Leave a decent gap between each mound as these cookies spread.
Top each cookie with a single Rolo.

Baking The Rolo Topped Cookies

Bake the cookies in the centre of the oven for exactly 15 minutes.
The cookies will still be very soft after the baking time has elapsed.
As soon as the cookies are baked remove from the oven and allow to cool completely on the baking tray.

Cookie Love

Once cooled store the Rolo Chocolate Cookies in an airtight container. It is important to separate each layer of cookies with baking parchment. Because these cookies can get very sticky where the caramel oozes out and like to hang on to each other in the tin.

I tell you this from experience 😉.

Also, if you have any Easter chocolate left, you could break it up and add it to these cookies instead of the Rolos, or melt it and use it in my Chocolate Fudge Brownie Bites.

If you had a look of horror on your face when I suggested ‘leftover chocolate’ fear not I happily bought the Rolos for these yummy Rolo Chocolate Cookies!!

In our home we have have an ‘eating chocolate’ stash and a completely separate ‘cooking/blogging chocolate’ stash. Although sometimes the lines are blurred – when the need arises, either way!

So, can you keep chocolate in the house without it constantly ‘calling to you’?

If you’ve enjoyed these Rolo Chocolate Cookies here are some other cookie recipes that you may also like:

Chocolate Monster Mini Egg Cookies

Cherry Bakewell Cookies

Bakery Style Soft Triple Chocolate Cookies

FF Rolo Chocolate Cookies — Bakery Style Soft Triple Chocolate Cookies

I love reading your comments so please keep them coming. Also if you are on Twitter or Instagram please pop up a photo of your bakes and kitchen creations and tag me in. Since I really enjoy seeing what you’ve made and will be sure to retweet or give you a shoutout.

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy

Chocolate Heart Cookies

Valentine’s Day is fast approaching. So what better way to show our family and friends, how much they are loved and appreciated by baking a big batch of these Chocolate Heart Cookies.

Although it is nice to take one day out of the year, such as Valentine’s Day, to let people know we love them, I think it is far more important to tell those we love every day. To ‘love’ is a verb, a doing word and so the act of loving people, should be part of our daily lives.

I love baking for my loved ones and seeing their faces as they bite into something delicious, made by me for them. Because it shows them that they are important to me and loved very much.

These Chocolate Heart Cookies can be made for a fraction of the cost of buying Valentine’s Day gifts and they are so personal. When they are made you make them with love. And there is also an added bonus, you can make these all year round and believe me, these cookies are so utterly delicious, your loved ones will keep coming back for more!!

Biscuits packaged in cellophane and ribbon to give as gifts. — Chocolate Heart Cookies as edible gifts.

Great Quality Ingredients Produce The Best Results

The reason for the outstandingly, melt in the mouth flavour of these cookies, is, because they contain cream cheese.

Didn’t see that one coming – hey? 😉

Yep, good old Philly makes a real difference to the soft, almost, truffle like, texture of the cookies and they taste amazing too!

If you are going to make these cookies, it’s worth using a good quality cocoa powder, as that directly affects the chocolate flavour of these hearts. You only use 50g per batch, so it works out pretty cost effective, overall. I use Callebaut as it gives consistently great results.

I used a fluted heart cutter and was happily surprised that each cookie kept the definition during baking.

Pretty packaged biscuits to give as edible gifts. — Chocolate Heart Cookies

Recipe: Makes 20-30 Chocolate Heart Cookies, depending on cutter size.

150g/5oz Soft Light Brown Sugar

100g/4oz Unsalted Butter at room temperature

100g/4oz Full Fat Soft Cheese – I use Full Fat Philadelphia Cream left out of the fridge to come up to room temperature

1/4tsp Salt

1 Large Egg Yolk

1/2tsp Vanilla Bean Paste – alternatively 1tsp Vanilla Extract – I use Nielsen-Massey

50g/2oz Cocoa Powder – I use Callebaut

225g/8oz Plain White Flour – plus extra for dusting the worktop

100g/4oz White Chocolate

Method:

Making The Cream Cheese Chocolate Cookie Dough

First of all add the softened cream cheese, butter, salt and sugar to a large bowl.
Whisk together until fully combined.
Now add the egg yolk, vanilla and whisk in.
Sift the flour and cocoa into the bowl.
Mix together until uniform in colour and texture.
Wipe the work surface with a clean, damp cloth.
Lay cling film over the damp worktop, it will stick and not move.
Place the cookie dough onto the cling film, form into a disc a wrap tightly.
Place the wrapped cookie dough into the fridge to chill for one hour.

When you are ready to bake the Chocolate Heart Cookies preheat the oven to 170C/150C fan, has mark 3, 325F.

Cutting Out And Baking The Heart Shaped Cookies

Line 2-3 large baking trays with baking parchment.

If the cookie dough has been in the fridge for more than a few hours (I made the dough on Sunday and baked on Monday), remove and leave to warm slightly for 30 minutes. This will prevent the dough from cracking.
Divide the dough in two and wrap one half in the cling film.
Lightly dust the worktop with flour.
Roll the dough out to approx 1/4 inch thickness (6mm).
Ensure you are constantly moving the dough and lightly dusting the worktop with flour – as this dough can get quite sticky.

Using a 2 inch (5cm) heart cutter, cut out the cookies.
Re-rolling the cookie dough so you can get the maximum number of cookies from it.
Roll the second half of cookie dough and continue as before.
I cut out 27 cookies.

Place the baking trays into the oven and bake for exactly 10 minutes.
The cookies will have a slightly matt appearance when baked.
As soon as cookies are baked remove the trays from the oven and allow the cookies to cool on the tray.

Decorating The Chocolate Heart Cookies.

First of all lay the cookies out in a uniform manner. This makes it easier to pipe the melted chocolate on.
Into a heatproof and microwaveable bowl add the chopped up white chocolate.
Heat on 20 second bursts – remembering that white chocolate keeps its shape when melted.
Stir after every 20 seconds and remove just before all the white chocolate has completely melted.
Continue stirring until all the chocolate has melted.
Spoon the warm, melted chocolate into a disposable piping bag – alternatively, use a fork to drizzle the chocolate over the cookies.
Snip the very end off of the piping bag so that there is only a small hole.
Pipe a squiggle pattern over the heart cookies, I find it easier to pipe them in vertical lines (from top to bottom) without stopping, lifting the bag tip upwards after the last heart in each line is drizzled.

Allow to cool completely. This can take a little while and during hotter weather (it is Winter here now) they may need to go into the fridge to set completely.

These are the perfect ‘I Love You’ gift anytime of the year!

Keep the cookies in an airtight container and eat within 5 day. Refrigerate during warmer weather.

If you have enjoyed this recipe for Chocolate Heart Cookies, then you might also like to try these:

Chocolate Dipped Shortbread Heart Cookies

Chocolate heat cookies half coated in milk chocolate spilling out of a glass jar onto a pink heart doily. — Chocolate Dipped Shortbread Heart Cookies

Strawberry Topped Chocolate Heart Pavlova

Chocolate heart shaped meringue covered in whipped cream and chocolate dipped strawberries. — Strawberry Topped Chocolate Heart Pavlova

Chocolate Fudge Brownie Bites

Small brownie squares decorated with a piped white chocolate heart. — Chocolate Fudge Brownie Bites

While I am a romantic at heart and also very sentimental, I do enjoy showing those people that are close to me how much I care about them. And also how much certain people mean to me. Rather than always telling them, it is fun to bake a delicious treat and share it with those I love. There are definite benefits to having a keen baker in the family!

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast, especially with those you love.

Sammie x

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Cherry Bakewell Cookies

This post is Pink. Very Pink. And I make no apology for its pinkness, for one simple reason – Cherry Bakewell Cookies. Buttery, almond and cherry cookies, drizzled with almond flavoured icing. If you like Bakewell Tart you will love these cookies.

Because I have been testing some baking equipment for British Bakeware, I knew I couldn’t pass up the opportunity to bake cookies, using their large baking tray. Since those of you who regularly pop round here for a ~~chat~~ I mean read, will know I LOVE COOKIES. I really, really love cookies – and – please don’t hate me, I prefer nutty, fruity cookies over chocolate ones. If you love choccie cookies there’s a link at the bottom of the post. I’m so good to you 😉.

Cherry Bakewell Cookies:

But before you click the link to the Chocolate Cookies, just have a peek at these delicious Cherry Bakewell Cookies.

Can you imagine biting into this crunchy, buttery, cookie that is filled with flaked almonds, cherries and drizzled with a perfect, not-too-sweet icing?

So have I tempted you to try these scrumptious Cherry Bakewell Cookies? Perfect with milk, or a cup of tea/coffee, especially as it is frrreeeezzzing outside today!

One of the reasons I enjoy baking, so much, is that I can whip up a batch of cookies or loaf of bread and I know exactly what has gone into making them. Also I really enjoy sharing what I bake, beyond our home. By that I mean, surprising our neighbours with a gift of cupcakes, baking a gift to say thank you, or just because.

And these cookies are incredibly easy to make. Once the cookie dough is made, it is rolled into logs, wrapped and chilled in the fridge and then sliced and baked when needed. Alternatively, you could dispense with the almond drizzle, just add the almond extract to the creamed butter and sugar part of the recipe, so that these retain that proper Bakewell taste and once baked these babies are ready to eat!

Recipe: Makes Approximately 20 Cherry Bakewell Cookies

225g/8oz Unsalted Butter at room temperature

150g/5oz Caster Sugar

275g/10oz Plain White Flour

1/4tsp Salt I use Maldon Salt

1 Large Egg Yolk – I always use free range

1tsp Vanilla Extract

100g/4oz Flaked Almonds

100g/4oz Glacé Cherries roughly chopped

For the drizzle

200g/7oz Icing Sugar

1tsp Almond Extract – available from Nielsen-Massey

Tap water

Method:

Making the cookie dough:

In a large bowl add the butter, sugar and salt. Whisk until pale and creamy.

Add the egg yolk and vanilla extract (and the almond extract, if not making the drizzle). Whisk together until all the ingredients are combined.

Add the flaked almonds to one side of the bowl, then add the flour to the other side. Put the cherries on top of the flour and gently mix them in the flour with your fingers – this will stop the cherries sticking together and ensure they are distributed evenly throughout the cookie dough.

Mix all the ingredients together until they are thoroughly combined.

Wipe the worktop with a clean damp cloth. Lay some cling film over the damp surface – it should stay in place.

Place half of the cookie dough onto the cling film and roll into a log shape approx 4cm/1.5″ diameter. Repeat with the other half of the cookie dough.

Place both cookie logs into the fridge to chill until firm – approx 1 hour.

Baking the cookies:

When the cookie logs are firm enough to slice, preheat the oven to 180C/160C fan, gas mark 4, 350F

Remove the cookie logs from the fridge and slice into 1.5 cm discs.

I was testing this Large Baking Tray for British Bakeware however, I would advise lining any baking tray used with baking parchment.

Place the Cherry Bakewell Cookies onto the baking tray, allowing room between each cookie, as they do spread whilst baking.

Place into the oven and bake for 15 minutes. Do not bake for longer as the cookies will become too brittle once cooled.

As soon as the cookies are baked remove from the oven.

After 15 minutes cooling transfer the cookies to a cooling rack. I needed to use a palette knife to lift the cookies away from the tray. Lining with baking parchment will avoid scratching your trays.

When completely cooled the cookies are ready to be iced.

Icing the cookies:

First of all, place the icing sugar and almond extract into a bowl. Add tap water, a little at a time (I use a teaspoon to add the water), mixing thoroughly after each addition.

The icing is at the correct thickness when it can hold a figure of eight shape for a moment, when drizzled onto itself with a spoon.

You can drizzle the icing over the cookies with a spoon, or fill a disposable piping bag (or plastic freezer bag) with the icing. Snip the end (or corner of the bag), so that there is a small hole. Drizzle a pattern over each of the cookies.

Leave the icing to set on the cookies before storing in an airtight container.

Now invite some friends round for a cup of tea and a catch up and share these delicious Cherry Bakewell Cookies.

Alternatively pop some in a clear cellphone bag, tie with pretty ribbon and give away as gifts.

I am always hungrier when the weather turns cold. Are you?

If you have enjoyed this recipe for Cherry Bakewell Cookies you may also like these:

Chocolate Dipped Shortbread Heart Cookies

FF Cherry Bakewell Cookies — Chocolate Dipped Shortbread Heart Cookies

Bakewell Shortbread Bars

Extreme Chocolate Cookies

So, whatever you are making, baking and creating in your kitchens, have fun preparing and sharing your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

Chocolate Dipped Viennese Fingers

Hello there lovely people, regular readers will know just how fond I am of Cookies! So it should come as no surprise that I also love biscuits and all variations in between. Actually what is the difference between Cookies and Biscuits? Anyway I digress, these Chocolate Dipped Viennese Fingers definitely fit in the biscuit category (whatever that is).

The Chocolate Dipped Viennese Fingers have a light, buttery crumb, which is complemented by the high quality chocolate dipped ends. So, definitely not a biscuit that I would dunk!

Chocolate Dipped Viennese Fingers accompanied by Viennese Whirls! — Chocolate Dipped Viennese Fingers accompanied by Viennese Swirls!

Mixing It Up!

I also made some Viennese Swirls, which had their bases dipped in chocolate. Oh my, the biscuity, chocolatey, deliciousness in the shape of a swirl. Both Viennese fingers and swirls look so pretty. I imagine them adorning high tea cake stands, alongside scones and little triangle sandwiches with their crusts cut off! Oh hang on, is that the Ritz on the phone putting in an order? As if!!!!!

Cup of tea anyone? Chocolate Dipped Viennese Fingers and Swirls.

These fingers and swirls are piped, using the largest star tip you can get your hands on! Because they literally take moments to cook and cool, then you can get a-dunking in the gorgeous melted chocolate. And if you have children in the house, you will instantly have them in the kitchen the minute you start dunking! I guarantee it!!!

In fact I made 6 swirls and 19 (so annoying that it wasn’t 20!) fingers yesterday and they’ve all gone. Next time I’ll make a double batch – or hide them!!! That kinda goes against the sharing theme of this blog – oops! Looks like a double batch then.

Chocolate Dipped Viennese Fingers and Swirls - that's a lot of biscuits munched! — Chocolate Dipped Viennese Fingers and Swirls – that’s a lot of biscuits munched!

Anyway, let me show you how I made these –

Recipe : Chocolate Dipped Viennese Fingers – Makes Approx 30

200g/7oz Unsalted Butter – very soft

50g/2oz Icing Sugar

15g/ 1/2oz Corn Flour (also known as corn starch)

1tsp Vanilla Extract – I use Nielsen-Massey

1/8tsp Salt – I use Maldon

100g/4oz Self-raising White Flour

100g/4oz Plain White Flour

150g Milk Chocolate – I used Green and Black’s as it has 37% Cocoa, most chocolate bars have 20%-25%

Making The Biscuit Dough

First of all, you will need a piping bag fitted with a large open star tip (Wilton 1M).

Preheat oven to 180C/160c fan, 350F, gas mark 4

Whisk together the very soft butter, icing sugar and salt until light and fluffy.

Note – as the finished mixture is piped, having very soft butter will make the piping easier.

Add the vanilla extract and corn flour and whisk into the butter/sugar mixture.

Mix all the ingredients until they just come together.

Piping The Viennese Fingers

Scoop the mixture into a piping bag fitted with a large star tip - I've used a disposable piping bag. — Scoop the mixture into a piping bag fitted with a large star tip – I’ve used a disposable piping bag.

Ensure your piping bag is fitted with a large star tip, Wilton #1M is ideal.

Either use parchment paper lined baking sheets or non stick – I used a combination of both.

Here’s how to pipe the Viennese Fingers in pictures –

The mixture is quite stiff! Use one hand to guide the tip and the other to apply pressure to the bag. Squeeze.... — The mixture is quite stiff! Use one hand to guide the tip and the other to apply pressure to the bag. Squeeze….

Keeping the pressure on the bag, pipe slowly, in a straight line....... — Keeping the pressure on the bag, pipe slowly, in a straight line…….

Continue piping until the finger is 10cm/4" long. Release the pressure on the bag and pull the tip away. — Continue piping until the finger is 10cm/4″ long. Release the pressure on the bag and pull the tip away.

Soo pretty! Keep a piped finger's width between each one as they spread a little whilst baking. — Soo pretty! Keep a piped finger’s width between each one as they spread a little whilst baking.

And, if you fancy making the Viennese swirls, here is how you do it!

Pipe a swirl, approx 5cm/2" across. — Pipe a swirl, approx 5cm/2″ across.

Pipe inside the swirl in a circular motion, until the circle is filled in. Bring the piping tip to the centre and release the pressure.

Baking The Viennese Fingers

Place the swirls and fingers in the oven. Bake the fingers for 10 minutes and the swirls for 10-12 minutes. They are cooked when they have turned a light, golden colour.

Beautifully golden, cooked Viennese Fingers.

As soon as the biscuits are baked remove from the oven. Leave to cool on the baking sheets for a couple of minutes and then, using a palette knife, move the fingers and swirls to a cooling rack.

Dipping The Viennese Fingers In Chocolate

Once cooled the fingers are ready for dunking in chocolate.

Chop the chocolate and place in a heat proof bowl.

Melt the chocolate either over a double boiler, or if you're confident in the microwave - I nuked my chocolate and it was fine. — Melt the chocolate either over a double boiler, or if you’re confident in the microwave – I nuked my chocolate and it was fine.

Dip one end of the Viennese finger in the chocolate.

Holding the biscuit in the middle dip the other end in the chocolate.

Place the Chocolate Dipped Viennese Fingers onto a baking sheet lined with parchment paper – DO NOT place back on the cooling rack as I did. I’ll show you why later!

And for the swirls, I used a spoon to cover the base of the swirl with melted chocolate and then left them to cool, upside down, on the cooling rack.

The swirls are fine to cool, upside down, on the rack.

You now can present your Chocolate Dipped Viennese Fingers and Swirls!

Ah soo pretty - Chocolate Dipped Viennese Fingers and Swirls. — Ah soo pretty – Chocolate Dipped Viennese Fingers and Swirls.

I promised to show you what happened when I cooled the Chocolate Dipped Viennese Fingers on the cooling rack…..

Some of the biscuits stuck and broke when I tried to get them off!!!

Totally my fault and very embarrassing as my previous post stated the importance of reading through a recipe before you start. Guess what, if I’d read the recipe I’d have known to cool the chocolate dipped fingers on parchment paper. My bad!

If you have enjoyed this recipe for Chocolate Dipped Viennese Fingers you may also like these:

Bakewell Shortbread Bars

FF Chocolate Dipped Viennese Fingers — Bakewell Shortbread Bars

Multi Millionaires Shortbread Squares

Chocolate Vanilla Viennese Finger Biscuits

We had fun eating all of the broken biscuits. Since life isn’t always perfect, I try to make the most of everything. Having a laugh at mishaps, eating the spoils, it all makes memories.

Have you had an memorable baking mishaps??

Sammie x