These are so quick to make and are a staple in our house, I often make them as an edible gift and I
have a great orange and lemon variation too!
One thing to really make these sing – good vanilla paste. I use a brand called Vanilla Mart as it gives
lots of those lovely little flecks of vanilla, it's one ingredient that is worth going the extra mile for!
My version uses a piping bag for speed and a good finish but if you’re unsure or don’t have one just
use an ice cream scoop to pop them on the baking tray then squash them down with a fork!
These are great to make into edible gifts, to take to a friends and share over a drink and a chat, or to pop the kettle on at
home, wrap up in a blanket and devour all on your own like they never existed. I won’t tell if you
250g baking spread (I use an ALDI supermarket own to keep this vegan, but stork or a baking block would do too)
50g icing sugar
2 tbsp cornflower
250g plain flour
1 teaspoon vanilla paste
1 block of plain chocolate
1 - Oven at 190*c
2 - Using an electric whisk beat the sugar and baking spread till it goes light and soft, then add
3 - Add the flour and cornflower and mix till you have a soft pipeable dough.
4 - Using a piping bag with a large nozzle pipe between 18 – 22 swirls onto a lined baking tray
and bake for 15 minutes or until they start to brown on the edges, then leave to cool.
5 - Once the biscuits are cool melt the chocolate and dip each biscuit half way into the
chocolate and sprinkle ontop some sprinkles then leave on a tray on the side or in the fridge
for the chocolate to firm up – Enjoy!
Variation – Orange OR lemon
Instead of the vanilla add ½ tsp of orange or lemon essence and the zested rind of 2 large oranges or
Enjoy as is without the chocolate, or swap for white chocolate – a slightly more grown-up and equally delicious treat!