CHOCOLATE CHIP SEMPERIT
1 hour 30 mins cooking time
Make buttery and crumbly ‘semperit’-inspired, dahlia-shaped biscuits with delicious bites of chocolate.
CHOCOLATE CHIP SEMPERIT
Make buttery and crumbly ‘semperit’-inspired, dahlia-shaped biscuits with delicious bites of chocolate.
Make buttery and crumbly ‘semperit’-inspired, dahlia-shaped biscuits with delicious bites of chocolate.
Cook mode
Method
1
Preheat the oven to 180C/160 fan/gas mark 4. Line a baking tray with baking paper.
2
Using an electric mixer with a paddle, cream butter and icing sugar on medium speed until light and fluffy. Add egg and vanilla essence, mix well again.
3
In a separate mixing bowl combine flour, almond flour and salt. Add flour mixture to the butter mixture to form a soft dough.
4
Put the dough into a flower semperit maker, if you have one. Press gently and create dahlia-shaped flowers on the lined baking tray. You can also use a piping bag to create flower-like shapes.
TIP
If dough is too soft to hold its shape, add a little more flour. Perfect texture depends on the texture of dough and petal size in the mould). Alternatively, use a piping bag with a star nozzle. Continue until all dough is used. Add extra butter if the dough becomes dry and doesn't pipe properly.
5
Now sprinkle with almonds and chocolate bits.
6
Bake for 12 to 15 minutes or until golden brown. Leave to cool on the baking paper on a wire rack. They will be soft until they have cooled down.
7
Store in airtight container or cookie jar.
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