This past weekend I decided it was time to begin some Christmas baking.. starting with some little custard wreath cookies!
Now, I’m not really a Jackson Pollock fan, but I couldn’t help thinking of him as I was applying my very abstract chocolate drizzling technique (especially after it also ended up all over my shirt and the kitchen walls).. Luckily for me, average-looking chocolate drizzle doesn’t effect the taste. These biscuits are so crumbly and yummy, just like shortbread really. It’s also worth noting that I didn’t have the right size piping nozzle, so they ended up a bit smaller than the ones in the original recipe.
The original recipe can be found here.
Here’s what you’ll need:
– 250g butter, softened
– 2/3 cup pure icing sugar
– 1/2 teaspoon vanilla extract
– 1 1/2 cups plain flour
– 1/2 cup custard powder
– Half a block of dark chocolate (the original recipe includes a lemon icing, but as we discussed earlier I opted for a chocolate drizzle effect instead)
Preheat oven to 160°C/140°C fan-forced. Line 2 baking trays with baking paper. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Sift flour and custard powder over butter mixture. Stir with a wooden spoon until a soft dough forms. Set aside for 10 minutes.
Spoon one-quarter dough into a piping bag fitted with a 1.5cm fluted nozzle (mine was a fair bit smaller). Pipe 6cm circles, 3cm apart, on prepared trays. Repeat with remaining dough to make a total 20 wreaths. Bake for 14 to 16 minutes, swapping trays halfway, or until golden. Cool on trays for 10 minutes. Transfer to a wire rack to cool completely.
Melt the chocolate over a double-boiler. I then used a chop stick to dip into the chocolate and flick it over the lined up biscuits. Wait for the chocolate to set before digging in and stuffing your face! ;)
Go get baking! :)