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Digital Subscriptions > Food Heaven > issue78 > BISCUIT HEAVEN

BISCUIT HEAVEN

Bite-size bakes to enjoy with coffee!

BISCUI T HE AVEN

WE LOVE… CHAI LATTE SWIRLS pg50 // CORONADO COOKIES pg52 // STOUT COOKIES pg54

For the proper dunkers, see page 50

Chai latte swirls

MAKES 20-25

For the biscuit dough

375g (13oz) unsalted butter, softened

75g (2¾oz) icing sugar

375g (13oz) plain flour

75g (2¾oz) cornflour

½ tsp ground cinnamon

1 tsp vanilla extract

For the filling

125ml (4½floz) whole milk

3 tsp chai latte powder

150g (5½oz) unsalted butter, softened

300g (10½oz) icing sugar

½ tsp vanilla extract

100g (3½oz) chocolate hazelnut spread

To decorate

icing sugar, to finish

1 Preheat the oven to 190°C/Gas Mark 5. Line 2 baking trays with baking paper.

For the dough

1 Measure all the biscuit dough ingredients into a food-processor and pulse until combined and smooth. You may need to scrape down the sides of the bowl with a rubber spatula from time to time.

2 Spoon the dough into a piping bag fitted with a large star-tipped nozzle and pipe 6cm (2½in) rosettes of the dough onto the prepared baking trays. You should be able to fit 20-25 biscuits.

3 Bake the biscuits for 15-17 minutes, or until pale golden brown.

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About Food Heaven

Celebrate the festive season with our must-make party treats for the whole family! Whether you're after simple biscuits for a homemade gift, or you're planning on creating a show-stopping dessert to wow your guests, our Christmas recipes will be the talk of the party! We've got incredible cheesecakes, magic cakes (you make one simple batter and end up with a three-layer cake – genius!) and new recipes from the GBBO contestants and judges, including a delicious hot chocolate cake. Find out how to make cream puffs, profiteroles and eclairs in our masterclass, create step-by-step chocolate-hazelnut biscotti, plus make your favourite French bakes at home with foolproof recipe hacks for millefeuille, brioche, croissants and pains au chocolat!