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Christmas biscuit spritz (for piping bag)
Description
Here's a variation of spritz biscuits that's one of my favourites! They're delicately flavoured, crispy on the outside, melt-in-the-mouth on the inside and filled with a tangy jam before being dipped in chocolate. These biscuits keep very well for several weeks in a tin and freeze easily - perfect for preparing for the festive season in advance.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation (traditional method)
1. Beat the soft butter with the icing sugar and a pinch of salt until creamy.
2. Stir in the eggs one by one, then gently add the flour, rolled oats, ground hazelnuts, cinnamon and lemon zest.
3. Transfer the pastry to a piping bag and shape into sticks (not too long) on a baking tray lined with baking paper.
4. Bake in a preheated oven at 200 °C (high/low heat) for about 6 minutes, then leave to cool directly on the tray to prevent them from breaking.
5. Glue the biscuits together in pairs with the redcurrant jam. Dip the ends in the melted chocolate mixed with butter and leave to harden.
THERMOMIX® METHOD.
