Dip each biscuit briefly into milk or coffee, then arrange a layer in the bottom of a 13"x9" (32x22cm) dish. Spread ⅓ of the chocolate cream over the biscuit layer.

Pat the dough to a ¾-inch thickness; cut out biscuits using a floured 2½-inch biscuit cutter. Be careful to press straight down and to not twist the cutter. 5.

A chocolately Christmas pudding that all the kids ... Feel free to swap the homemade ginger biscuits for 150g/5½oz biscuits of ... When melting chocolate the bowl will get hot so use oven gloves ...

These 'S'-shaped biscuits are inspired by Viennese whirls and are just as light and delicious. Saffron, white chocolate and pistachio add a special touch.