When I was a young child, these Piped Biscuits were the most common sweet biscuits. Nowadays I don’t see them very often. On the other day, my husband brought home a few biscuits that he bought from a bakery for his snack, and one of them was the piped biscuit. I became quite nostalgic and today I made Piped Sweet Biscuits for the first time in a very long time.
20 x 4cm Biscuits
60g Butter *softened
1/3 cup Icing Sugar (Powdered Sugar)
1/4 teaspoon Vanilla Extract
2/3 cup Plain Flour
2 tablespoons Milk *You can use whisked Egg instead. See Step 4
- Butter needs to be very soft, the texture similar to mayonnaise.
- Add Icing Sugar (Powdered Sugar) and Vanilla, mix well until smooth and creamy. Add Plain Flour and Milk, and mix to from soft dough, but not too soft. It should be just soft enough to pipe out. If it is not soft enough, add a very small amount of extra Milk.
- *Note: If you work in a cold place, the dough tends to become firm. Warm slightly.
- *Note: You can use whisked Egg instead of Milk if you prefer. Start with 2 tablespoons and adjust the softness with a small amount of Milk as required.
- Preheat oven to 170℃. Line a baking tray with baking paper.
- Pipe out the dough on the prepared tray, in any shapes you like, and bake for 15 minutes OR until golden. Cooking time depends on the shape and the size.