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.
Method
Preheat the oven to 180C/160 fan/gas mark 4. Line a baking tray with baking paper.
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.
In a separate mixing bowl combine flour, almond flour and salt. Add flour mixture to the butter mixture to form a soft dough.
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.
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.
Now sprinkle with almonds and chocolate bits.
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.
Store in airtight container or cookie jar.
