The reason I chose this recipe is that the comments on the BBC Good Food website noted that the biscuit was like a bourbon. Mr CC is rather partial to a bourbon but I’m not altruistic enough to make a batch of biscuits I don’t like. This seemed a good middle ground as I suspected that the decoration being actual chocolate would add flavour, plus the fact that the biscuits weren’t sandwiched would make them a lighter eat (I know, I know....I’ve changed). Plus, I’ve been sorting out my biscuit cutters and found this adorable sausage dog cutter and I’ve been so desperate to use it!
I always have a fondness for biscuit dough made with icing sugar; it is the smoothest, softest loveliest feeling dough you will ever handle. It rolls like a dream and re-rolls patiently. The biscuits held their shape well during baking too and, as they bake quickly, it’s a good recipe for fiddly cutters that produce details that might burn during a longer bake time.
The chocolate vermicelli and sugar balls added a nice crunch of texture to the biscuit but, more importantly, makes the dogs look like they’re wearing little jumpers! It’s a hard hearted person who doesn’t smile at a tiny dog in knitwear.
125g unsalted butter, at room temperature
85g icing sugar
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon milk
175g plain flour
55g cocoa powder
100g milk or dark chocolate
Chocolate vermicelli or crumbled flake
Sugar paste eyes