Piped Biscuits make me nostalgic. They bring back my childhood memories. Piped Biscuits are not the easiest Biscuits to make, but they look pretty and it’s fun to make. Today I made Cocoa flavoured ones, but my shaky hands were even shakier and it was a little frustrating to pipe out the dough. I wish my hands were steady like they used to be. The biscuits in the photo look good? Well, I hid the bad ones under the good one.
20 x 4cm Biscuits
60g Butter *softened
1/3 cup Icing Sugar (Powdered Sugar) *about 40g
1 pinch Salt
1/2 teaspoon Vanilla Extract
1 tablespoon Cocoa Powder
3/4 cup Plain Flour *about 90g
*Note: You can replace a small part of Flour with Almond Meal
2 tablespoons Milk *You can use whisked Egg instead. See Method 4
- Butter needs to be very soft, the texture similar to mayonnaise.
- Add sifted Icing Sugar (Powdered Sugar), Salt and Vanilla, and mix well until smooth and creamy. Add Cocoa Powder, Plain Flour (and Almond Meal if you add it) and Milk, and mix well until smooth to form 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 cooked through. Cooking time depends on the shape and the size.