Bahlsen Choco Leibniz Baileys Biscuits 135g

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The first of the two is a Baileys infused version of the household favourite Choco Leibniz biscuits. Unfortunately, the cookie dough cannot be made without some kind of electric mixer, as the butter and sugar MUST be beaten at a high speed. A rich and luxurious Baileys chocolate tart with a chocolate biscuit shell, rich Baileys chocolate ganache filling, and Baileys whipped cream on top!

The only changed I made were no whipped cream on top as I thought the tart itself was rich enough so instead topped with oranges; and used flavored orange truffle baileys in it instead of the original. Baileys fans, get excited because the brand has just launched a sweet treat with the makers of Choco Leibniz biscuits – and they sound incredible. Please always read the labels, warnings, and directions provided with the product before using or consuming a product. Use electric beaters to beat the butter ( 250g butter, chopped, at room temperature), sugar ( 80g (1/2 cup) icing sugar mixture, sifted, plus extra, to dust) and Baileys ( 2 tsp Baileys Irish Cream Liqueur) in a large bowl until pale and creamy.and finally, chocolate chips: I use semi-sweet, but feel free to use milk chocolate or dark chocolate. I wanted a simple biscuit base as my other tarts have, such as my billionaires tart, s’mores tart, and Biscoff tart. Roll 3 tablespoon sized scoops of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheets (make sure to leave enough room in between each cookie for inevitable spreading). And I still think there will be people out there who haven’t quite worked out what they are baking for the big day.

Good Housekeeping participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites. Bailey’s Chocolate Tiffin; smooth chocolate, punctuated with chunks of crunchy chocolate biscuit, chewy cherries and a seductive undertone of Bailey’s Irish Cream.I made this and it tasted AMAZING but it wouldn’t set, even though I left it in the fridge for around 10 hours. I decided to make this tart a really luxurious and delightful dessert by making it as indulgent as I could, without taking it too far. Is there anyway of making a smaller version of the tart – if so what size of tin would you recommend (ideally half the recipe! BE A MAVERICK: why not use crushed gingerbread biscuits instead to give this tiffin an extra festive feel?