With the baking target now locked firmly in sight despite being in the midst of twitter induced hysteria a sense of calmness finally flooded over me as I started to create the full cast ensemble of melting moments. Once piped on the tray these little lovelies only take 15 mins to cook and are far less hassle than a stage full of tap dancing rouged knee ladies with PMT. These speedy biscuits don’t waste lots of precious weekend moments to make. Even though they did not take long to complete by the time I had got around to photographing them my poor family had to wait until Sunday evening until they were allowed to eat them but you don’t have to be so mean! These biscuits are truly seductive and in true Chicago style their taste plays fast and loose on your taste buds so love these melting moments and all that baking jazz!
Cooks in 15 mins
Prep 45 mins
Ingredients (recipe taken from Good Food Online)
80g Icing sugar
300g plain flour
25g Cocoa powder
1 tsp vanilla extract
White and Milk Chocolate Buttercream Filling
170g Icing sugar
60g of milk chocolate
60g of white chocolate
Heat the oven to 180C / Gas 4 / Fan 150c
- Grease and line two baking trays
- Beat together butter and icing sugar for the biscuits for 5 minutes until creamy using a stand or hand mixer
- Sieve the flour and cornflour over the mixture and mix until all is combined using the mixer
- Divide the mixture in half and place in two bowls
- To one bowl add the vanilla extract and to the other add the cocoa powder – mix both well until fully combined
Making the Vanilla Melting Moments
- Stand a piping bag with a 1cm star nozzle (approx) in a pint or tall glass so that the nozzle is at the bottom of the glass. Fold the bag over the top of the glass to make it easier to fill in the bag with mixture.
- Take half of the mixture (start with vanilla or chocolate ) and place into a piping bag
- Pipe the biscuits to the size of a walnut and leave space in-between for the mixture to spread whilst baking .
- Place in the fridge for at least 5-10 minutes as this helps to keep the pattern on the biscuits
Making the Chocolate and Vanilla Melting Moments
I do it in this order as it requires less washing of the piping bag as I don’t have two.
- Divide the chocolate mixture in half
- Take a tablespoon of the remaining vanilla mixture and place into the piping bag (keep it roughly to one side of the bag)
- Now do the same with a tablespoon of the chocolate mixture putting it next to the vanilla mixture as the two need to mix together when they are piped as this is what will give the biscuits a two-tone effect
- Repeat this with more alternating quarter spoonfuls of mixture in equal measurements until you have no vanilla left and half of the chocolate mixture remains untouched ready for the batch of chocolate biscuits.
- Pipe the biscuits starting with any space left on the vanilla tray and leave space in between for the mixture to spread whilst baking – place in the fridge while you do the chocolate mixture
- The cocoa in these will keep the biscuits pattern more easily and don’t need refrigeration for as long (unless its warm)
- Wash the bag out now ready to pipe the remaining chocolate biscuits.
Making the Chocolate Melting Moments
- Repeat the same instructions as the vanilla biscuits using the remaining chocolate mixture
Place the vanilla tray in the oven for approx 12 – 15 minutes depending on your oven. If you are neurotic like me you will check at 11 minutes. They are ready when they are a very light brown colour. For the chocolate tray – do this tray last as then you know exactly how long it took the first batch (vanilla) to turn a very light brown, take note of the time needed for this batch (adjust if needed) and remove from the oven. Leave on the tray for aprox 10 minutes to harden and then transfer to cool on a wire rack.
- Beat together the butter and icing sugar (causing a tornado of icing sugar in the air so stick your tongue out) until fluffy (About 5 minutes)
- Divide the mixture equally into two bowls
- Melt the white chocolate and add to one mixture and mix well until combined and it is consistent in colour
- Do the same with the milk chocolate and add to the remaining half buttercream
- Leave to cool for ten minutes before piping
White Chocolate Buttercream
- This uses the technique as the biscuit mixture so you will need to use half of the white chocolate buttercream first
- Place into a piping bag with a 1cm star nozzle
- Pipe a swirl on the vanilla biscuits and then find a matching equally sized biscuit and sandwich together
White and Milk Chocolate Buttercream
- Use half of the chocolate mixture and the remaining white chocolate
- Alternate dessert spoons of white chocolate mixture with chocolate mixture in the piping bag (like you did with the biscuits)
- Repeat until you have used all of the white chocolate buttercream and still have half the milk chocolate mixture untouched ready for the batch of chocolate biscuits.
- Pipe a swirl of buttercream to the vanilla and chocolate biscuits and then find a matching equally sized biscuit and sandwich together
- Wash the bag out now ready to pipe the remaining chocolate buttercream.
- Pipe the remaining chocolate onto the chocolate biscuits and sandwich them together
- Slick your hair and wear your buckle shoes and eat one of these whilst doing jazz hands with the other.