Homemade Champagne & Prosecco Biscuits
17th December 2019
These are great party foods and will delight both hungry and fizzy loving friends and family – Champagne & Prosecco homemade biscuits.
If you have a splash or two of your bottle of bubbly to spare then why not get baking and serve up some easy to make biscuits in the shape of fizzy wine glasses both flutes and coupes.
How to make Champagne and Prosecco biscuits.
Biscuit: flour, butter, sugar, egg, vanilla extract and a splash or two of Champagne / Prosecco
White icing: icing sugar, water.
Yellow icing: Dr. Oetker
Prepare the mixture for the biscuits by mixing ingredients together and depending on which biscuits you make, add either Champagne or Prosecco (if your mixture is too loose from the wine then add more flour).
With a knife (and a steady hand) cut out the shapes of the glasses you require. You may, of course, be lucky enough to have a mould to use.
Place the biscuits on to a tray of foil, that has had butter added to stop sticking, into a preheated oven on gas mark 5 / 200c for 8-10 minutes.
Remove the biscuits and allow to cool.
Prepare some white icing (Silver Spoon icing sugar and water mix were used).
Roll out some yellow coloured icing (Dr. Oetker coloured fondant ready to roll icing was used).
Add a cut out thin segment of the yellow icing to be the wine element of the biscuit.
Place the white icing sugar into a syringe (B&M The Betty Winters Collection Icing Syringe set with 6 nozzles used).
Draw around the edges of the yellow icing and the stem section – Add bubbles too!
Prosecco used was Ciodet Giosue Valdobbiadene Millesimato 2018.
Champagne used was Colette Bonnet 13/14 which is a Pinot Noir (60%) focused wine.
These are fun party style items and so easy to prepare – They will bring delight to any guests you entertain and especially if they are wine / fizz lovers!
The amount of Champagne / Prosecco is not substantial so the expression they make is only tiny though with the depth of flavours from the Champagne it was a touch evident. The Prosecco being a lighter wine simply lost itself within all the sweeter flavours from the biscuit and of course the icing sugar.
Nonetheless, for guests we prepared these for they were not only delighted that we were cooking with fizz, we also served each of the biscuits with a glass of the bubbly that was added to make them.
Co-founder of Glass of Bubbly. Journalist and author focused on Champagne & Sparkling Wines and pairing them with foods.