Delicious UK – (10)October 2019

thepipingbag,thenpipeabout

8 swirlybiscuits(anyshapeor

lettersthatyoufancy)ontothe

linedbakingsheets,leavingroom

forthemtospreada littleduring

baking.Bakefor8-10minutes

(noneedtochill)untilpalegolden.

Theswirlswillstillbesoft but will

hardenastheycool.

3 Oncecool,gentlydiphalfofeach

biscuitinthemeltedchocolate,

thendecoratewiththechopped

nuts(orsprinklesasyouprefer).

PERSWIRL172kcals,11.3gfat

(6.4gsaturated),2.3gprotein,

15.1gcarbs(7.3gsugars),

0.2g salt, 0.3g fibre

Savourycheeseand

herbbiscuits

MAKESABOUT30.HANDS-ONTIME

45 MIN,OVENTIME10-12MIN,

PLUS CHILLING

MAKE

AHEAD

Makethebiscuitsupto

1 dayaheadandkeepin

anairtightcontainer

somewherecool.

FOOD

TEAM’S

TIP

Choosesmall,softherb

leavestopressintothe

topofthebiscuits.Adda

fewchoppedleavestothebiscuit

dough in step 1, too, if you like.

• 150gcoldunsaltedbutter,cubed


• 180gplainflour, plus extra for
  dusting


• 125gparmesan,freshlygrated


• 1 tbspfreshly ground black
  pepper


• 1 tspBillington’sunrefined
  goldencastersugar


• 1 mediumfree-rangeeggyolk,
  beaten with a splash of milk

TODECORATE

• Freshsageleaves,thyme sprigs
  and rosemary sprigs

YOU’LLALSONEED...

• Foodprocessor;2 largebaking
  sheetslinedwith non-stick
  baking paper

1 Putthebutterandflourina food

processorandpulseuntilthe

mixtureresemblesbreadcrumbs.

Addthegratedparmesan,black

pepperandsugar,thenpulse

againuntilcombinedandthe

mixturestartstosticktogether

andforma dough.Tipoutontoa

lightlyflouredworksurfaceand

gentlyworktogether,thenshape

thedoughintoa log.Wraptightly,

thenchillfor 30 minutes.

2 Heattheovento180°C/160°C

fan/gas4.Unwrapthedoughand

sliceintoabout 30 x 0.5cmthick

rounds.Spaceoutontheprepared

bakingsheets,thenbrusheach

withsomeoftheeggyolkmixture.

Pressa sageleaf(orsmallthyme

sprigorrosemarysprig)ontopof

eachbiscuit,thenlaya sheetof

bakingpaperoverthe whole

baking sheet. →

Vienneseswirls

MAKES15.HANDS-ONTIME 15 MIN,

OVEN TIME 8-10 MIN

MAKE

AHEAD

Theundecoratedbiscuits

willkeepinanairtight

containerforupto2 days.

FOOD

TEAM’S

TIP

Nexttimeaddalmond/
lemonextractorgrated
orangezesttothedoughin
step1. Orusewhitechocolateto
decorate the biscuits in step 3.

• 125gunsaltedbutter,softened


• 25gBillington’sunrefined
  goldenicingsugar


• 1 tspvanillaextract


• 125gplainflour


• 25g cornflour

FORTHEDECORATION

• 150gmilkchocolate,melted


• 40gshelledunsalted
  pistachiosorhazelnuts,
  finelychopped(orusesugar
  sprinkles if you prefer)

YOU’LLALSONEED...

• Pipingbagfittedwitha C4star
  nozzle;2 largebakingsheets
  lined with non-stick baking paper

1 Heattheovento190°C/170°Cfan/
gas5.Beatthebutter,icingsugar
andvanillaextractina mixing
bowlusinganelectricmixeruntil
paleandfluffy.Stirintheflourand
cornflourusinga wooden spoon
untilfullycombined.
2 Spoon the biscuit dough into