I started making these biscuits so that I’d have a St Patrick’s Day appropriate recipe. I don’t really like to go for the super cliched option when it comes to occasion baking, so I’ve stayed way from green desserts this year. Last year I made the delicious Guinness cake, but this year I opted for Baileys instead because I drink Baileys all year round. Now that I’ve made these delightful little morsels, I know that they’re far too delicious to only make once a year. This babies are going to be on high rotation because they’re addictive!
I also had lots of fun messing around with videos as I was making them. I was surprised at how fun playing with Instagram videos is – I’m going to be making lots more videos! My new, adorable baking paper and speedy baking are a match made in heaven!
A warning: The majority of the alcohol in the biscuits bakes out, but the filling is undoubtedly alcoholic, so I wouldn’t recommend giving these to kiddies, they’re more of an adult treat. If you would like to make them with kids, replace the Baileys with milk, and add 1 tsp vanilla to the filling.
Chocolate Baileys biscuits:
Makes 32 pairs
For the biscuits:
100g butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 3/4 cups plain flour
1 cup Baileys Irish Cream
½ cup cocoa
1.5 tsp bicarb
1 tsp vanilla extract
2 tbsp cornflour
220g butter, softened
2 ½ cups icing sugar
1 1/2 tbsp Baileys Irish Cream
If you’re admiring my adorable baking paper, you’re not alone; it’s from Daiso, but I can’t find it listed online.
Cream together the butter and two sugars. Add in the egg, followed by the flour, then the Baileys. Mix well. Mix in the cocoa, bicarb, vanilla and cornflour.
Drop ½ tablespoon onto your baking tray, leaving at least 2cm in between each blob of batter. Bake for 10-12 minutes. Allow them to cool for a couple of minutes before transferring to a cooling rack to cool completely.
While the biscuits cool, combine the butter, icing sugar and baileys at a medium speed. Keep whipping until smooth and pale (about four minutes).
Scoop the buttercream into a pastry bag fitting with a star-shaped tip.
Pipe the buttercream filling on the flat sides of half the cookies; make a neat circle close to the edge, and then pipe in the centre. Place the top cookie onto the buttercream and squish it slightly to sandwich them together. Refrigerate for ten minutes before serving. Sprinkle with a little icing sugar if you wish.