Piped biscuits [sables a la poche]

Ingredients

  • 180 gms Butter unsalted, softened
  • 60 gms Icing Sugar
  • 200 gms Plain Flour
  • pinch of salt
  • capful of vanilla extract

Preparations

    step 1

    Beat together butter, sugar and vanilla until well combined say for about 4-5 mins.

    step 2

    Add in the flour in two stages and beat well until creamy soft batter consistency.

    step 3

    Transfer to a piping bag with big star nozzle and pipe rosette shaped biscuits onto a baking tray lined with parchment paper.

    step 4

    Bake in a pre-heated oven of 180°C for 8-10 mins until golden brown edges and pale coloured centre in colour using a double pan method. (Refer notes for double pan)

    step 5

    Let it cool a bit and enjoy with your evening tea.

    For Pressure Cooker Baking

    step 1

    Start by pre-heating the pressure cooker without any gasket or whistle for which line the base of the cooker with salt. Spread it out evenly and place a stand. Pre-heat on med high flame until you are ready to bake the cookies.

    step 2

    Follow steps 1 and 2 as mentioned above. Transfer the batter to a piping bag fitted with big star nozzle.

    step 3

    Grease the idli stands with little oil and pipe the batter in the centre of each stand.

    step 4

    Bake in the preheated cooker for 12-15 mins. Reduce the flame to medium while baking.