Spritz biscuits differ from classic cut-out shortcrust biscuits in one key way: the dough has to flow through a star nozzle. No rolling, no cutting. That means the butter must be genuinely soft, and the 120 g of milk is not an optional extra but the reason the dough stays pipeable at all. We prepare the dough entirely in the Thermomix®, which takes under 5 minutes.
The recipe makes around 40 pieces. The baking time is 10 to 12 minutes at 180°C fan. If you finish them with a chocolate coating, that takes another 5 minutes in the Thermomix®, as the chocolate melts gently at 50°C on speed 1. We dip the biscuits halfway, not completely: you can still see the biscuit underneath, and the chocolate sets faster that way.
Spritz Biscuits with the Thermomix®
Ingredients 0 / 8 ✓
- 120 g sugar
- 1 sachet vanilla sugar
- 150 g butter softened
- 1 egg
- 60 g cornflour
- 250 g flour
- 120 g milk
- 200 g cooking chocolate milk or dark
Instructions 0 / 6
-
1
Pulverise the sugar.
Place the sugar and vanilla sugar in the mixing bowl and pulverise for 10 sec / speed 10.
-
2
Mix the dough.
Add the remaining ingredients except the chocolate and mix for 20 sec / speed 4.
-
3
Pipe the biscuits.
Preheat the oven to 180°C fan, line a baking tray with baking parchment. Transfer the dough to a piping bag and pipe shapes of your choice onto the tray.
Rinse the mixing bowl.
-
4
Bake the spritz biscuits.
Bake on the middle shelf of the oven for approx. 10 to 12 minutes until pale golden.
Remove the biscuits and leave to cool.
-
5
Melt the chocolate.
Place the chocolate in pieces in the mixing bowl, chop for 10 sec / speed 5 and melt for 5 min / 50°C / speed 1.
-
6
Decorate the spritz biscuits.
Dip the biscuits halfway into the chocolate and leave to set.
Tip: Make your spritz biscuits a little more colourful by scattering sugar pearls over the still-warm chocolate coating.
Video
Nutrition per serving
Why the butter really does need to be soft
Spritz biscuits almost always go wrong because of the butter. If it is too cold, the dough can barely be pushed through the star nozzle, the shapes tear, and the biscuits lose their clean ridges. We have tried this recipe with cold butter: it works, but the star nozzle ridges become blurry because the dough tears instead of flowing smoothly. The recipe calls for 150 g of softened butter, meaning room temperature: your finger should sink in slightly when you press it.
In the Thermomix® there is no workaround using heat. The butter goes in cold from the fridge and stays cold in the mixing bowl. We give it at least 30 minutes at room temperature before it goes into the mixing bowl. Speed 4 then brings the dough together cleanly in 20 seconds.
Piping bag or mincer
Both work. With a piping bag and a star nozzle you can make rings, rosettes and fingers. If you do not have a piping bag at home, you can push the dough through a mincer fitted with a biscuit plate or a large disc attachment. The mincer produces long dough strands that you then shape on the baking tray. Be careful not to press too hard, whichever tool you use: strands that are too thin will burn at the edges before the centre is done.
Dough ahead, biscuits fresh
You can make the dough the evening before and keep it in the fridge overnight. It keeps for up to two days, covered. Before filling the piping bag, let it sit at room temperature for 15 to 20 minutes. Cold dough is very hard to pipe.
Baked spritz biscuits without a chocolate coating keep in an airtight tin for up to three weeks. If you want to freeze them: freeze without the chocolate, and apply the coating only after thawing.
For comparison: shortcrust as a base
Spritz biscuits are based on shortcrust pastry but belong to their own category. Our basic shortcrust recipe with the Thermomix® is firmer and can be rolled out and cut into shapes. For spritz biscuits the dough needs more liquid and softer butter so it stays pipeable. Once you understand both, you can adapt the dough for whichever purpose you need.
More biscuit recipes with a similar dough base: Walnut biscuits with the Thermomix® and Butter biscuits with the Thermomix®. For variations with marzipan: Marzipan with the Thermomix® can be worked directly into the dough.
Goes well with: Gingerbread, cinnamon stars and vanilla crescents.
Goes well with: Nut kisses with the Thermomix®.
