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| Shell cookies |
Beautiful piped biscuits, inspired by BBC Two’s baking challenge, the series, featuring teams of professional pastry chefs is presented by Tom Kerridge.
MAKES 15
PREP 20 mins
COOK 15-17 mins
EASY
Ingredients:
- 160g butter, softened
- 100g icing sugar, plus extra for dusting
- 20g egg yolk (1 medium), at room temperature
- 80-100g double cream, at room temperature
- 240g plain flour
- raspberry jam, for spreading
- dark chocolate, melted, for dipping (optional)
Directions:
- Heat oven to 170C/150C fan/gas 3. Line a baking sheet with baking parchment.
- Put the butter and icing sugar in a large bowl and beat together with a wooden spoon until very soft and light. Add the egg yolk and continue to cream the mixture until the yolk has been fully incorporated, then beat in the cream. If the mixture is not the right consistency, then it will afect the fnished texture of the biscuit. Don’t worry if the mixture curdles at this point – it will come back together when you add the four.
- Sift the four over the top and gently mix in, taking care not to overwork the dough.
- Spoon the mixture into a piping bag with a 1cm star nozzle. Rest the nozzle on the parchment at a 45-degree angle and squeeze the mixture until it starts to form a small shell shape. Very slowly pull the nozzle away from the mixture, then quickly pull away from the paper to break of the dough and create a point at the end. Using this frst shell as a template, pipe the remaining 30 shell shapes in the same way onto the prepared baking sheet.
- Bake for 15-17 mins or until pale golden brown, then transfer to a wire rack to cool.
- Spread a little raspberry jam over one shell and sandwich it together with a second shell. Repeat until all the shells are sandwiched together.
- Dust with icing sugar and serve in paper cases. Or, for a special fnish, dip the narrower end in melted chocolate, then leave to set on baking parchment. Can be made in advance and stored in an airtight container for up to 5 days.
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