Quick and Easy

Chocolate dipped Italian butter biscuit wreaths

This Nici Wickes recipe is a variation of the Italian shortbread-like butter biscuit that's traditionally dipped into chocolate. They are rich but not too sweet, and the chocolate coating is almost chewy
Chocolate dipped Italian butter biscuit wreaths
12
20M

Ingredients

Italian butter biscuit wreaths
Chocolate dip

Method

1.Preheat oven to 180ºC. Line a baking tray with baking paper.
2.Using a standing beater, cream the butter and sugar until light and creamy. Add the flour, ground almond, orange zest and juice, then salt, beating briefly to combine. If the mixture is too stiff, add some or all of the milk, which makes it easier to pipe. You want it to hold its shape on the tray, so aim for a stiff dropping consistency. Transfer the batter to a piping bag with a large fluted nozzle. Pipe 6cm diameter wreaths onto the baking paper.
3.Bake for about 15 minutes until light golden. Cool on the tray.
4.For the chocolate dip, bring the sugar and water to a simmer. Don’t stir. Keep watching until it begins to change to a light golden colour – about 7 minutes. Remove from heat, then add the chocolate and a splash more water. Return to the heat for 2-3 minutes, stirring until smooth. Keep warm.
5.When the biscuits are cool, partially dip each in the sauce, then lay on a rack to set – this can take a few hours or overnight.
6.Either wrap up prettily or place the biscuits in a wide jar to give as gifts.
  • Makes 12-14.
Note

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