Easy to make Spritz Biscuits with Dark Chocolate Ganache, featuring the Marcato Design Biscuit Press
These classic Spritz Biscuits topped with a decadent dark chocolate ganache make the most delicious treat to enjoy with a cup of tea. And making beautiful biscuits has never been so easy thanks to the Marcato Design Biscuit Press!
These Spritz Biscuits make great Holiday Biscuits and are a delicious idea if you are looking for an easy edible gift. Trust me, these butter biscuits are hard to put down!
Not only are these super quick to make, shaping these biscuits with a biscuit press makes the whole process so easy and fuss-free. All you need to do is prepare the biscuit dough, place it in the biscuit press and pick your favourite biscuit shape. Press down the lever and watch the most perfect looking biscuits appear on your baking tray!
With 20 biscuit shape options, you will also have so much fun experimenting with your biscuits to create beautiful designs. Enjoy the butter biscuits plain, top your biscuits with a dark chocolate ganache like me, or go for any of your favourite sweet sauce or topping; whichever way you choose to eat them, these Spritz Biscuits are always the perfect snack for a sweet tooth!
Ingredients:
For the Spritz Biscuits (makes 24):
- 120g Unsalted Butter – very soft
- 50g Icing Sugar
- 1 Egg
- ½ tsp Vanilla Paste or Vanilla Extract
- 180g Plain Flour
- ¼ tsp Salt
For the Dark Chocolate Ganache:
- 50g Dark Cooking Chocolate
- 50ml Thickened Cream
Instructions:
For the Spritz Biscuits:
- Preheat your oven to 170°C. Prepare one or two flat baking trays with baking paper or grease them with a little bit of oil.
- Cut the soft butter into small cubes and place them in the bowl of your stand mixer with the icing sugar. Cream the butter and sugar for 3 to 5 minutes on medium speed using the leaf attachment of your mixer. It needs to look very pale and have increased in volume.
- Beat in the egg and vanilla paste until incorporated (the egg needs to be at room temperature).
- Add the flour and salt and mix it in for a few seconds until the dough comes together. Don’t overwork the dough once the flour has been added.
- Take small portions of biscuit dough and place them in the tube of the Biscuit Press. Pick your plate design and screw it at the end of the tube.
- Place the Biscuit Press straight on the flat baking tray and press down to form the biscuits, leaving a little bit of room between each biscuit.
- Bake for 13 to 15 minutes, or until the biscuits start to turn golden.
- Transfer the baked biscuits over a cooling rack and leave to cool down completely.
- Repeat the process if you still have biscuit dough left, using a separate cool baking tray.
For the Chocolate Ganache:
- Thinly chop the dark cooking chocolate and place it in a small heat-proof mixing bowl.
- Heat the cream in a small pot until it starts to boil, then pour it over the chocolate. Leave to melt for about 3 minutes without touching it, then stir the chocolate and cream with a spatula until shiny and smooth.
- Dip your biscuits in the chocolate ganache, or transfer the ganache into a small piping bag to pipe the ganache and create your preferred pattern.
- Place the biscuits back on a cooling rack to set.
- Keep in an air-tight container at room temperature.
