PIPING BAG RECIPES

Steps:

• Prepare the piping bag: If you are using a plastic, disposable piping bag, then you will need to snip off the tip first. Insert the tip you'll use into the bag to gauge how much to snip; you will only need to cut off a 3/4-inch or so. Do not cut too much or your piping tip may slip out the bottom. If you are using a canvas piping bag, trim the end to fit large piping tips.
• Insert the tip: Slip the tip into the bag and place it snugly in the bottom of the bag. If you are using a couple set, insert the "inside" plastic piece into the bag first. Then secure the piping tip on the outside of the bag with the plastic ring. Screw the tip into the coupler tightly.
• Prepare the bag for filling: Grasp the middle of the piping bag with one hand. Fold the top half of the bag over your hand to open up the bag and form a cuff covering your hand.
• Fill the bag: Scoop up your filling with a rubber spatula, or spoon and insert it in the bag. Scrape extra filling off the spatula against the inside of the bag. Fill the bag only 2/3 to 3/4 of the way full.
• Pinch the bag closed: Once the filling has been added, push all of the filling towards the tip of the bag and twist it where the filling starts. This helps the top of the bag stay closed (preventing spills) and keeps the pressure needed to pipe out the filling.
• Eliminate the air bubbles: Gently "burp" the filled bag by applying a small amount of pressure to push out any air bubbles before getting started. Do this over a spare mixing bowl or the bowl of remaining filling. A bit of filling may "plop" out with the trapped air before it really starts flowing.
• Holding the bag while filling: Hold the piping bag toward the top (at the twist) with your dominant hand — not at the bottom. If this feels awkward, try filling the bag with less filling for more control. Use your opposite hand to help guide the bag and hold it steady as you pipe.
• Get ready to pipe! In almost all cases, hover the piping tip just above the surface of whatever your are piping on and at a perpendicular angle — don't press the tip directly against the surface, as this will not give the filling anywhere to go.
• Pipe the frosting: Apply pressure to the bag by slowly closing your dominant hand (the one at the top of the bag) until the filling begins to flow out. Pipe slowly and steadily — no need to rush. When you're done piping a shape and are ready to move on to the next, stop applying pressure and lift the tip up. Reposition and start piping the next shape.
• Changing a tip with a coupler: If you're using a coupler and want to swap tips, just unscrew the outer part of the coupler and change it out for a new tip.
• Refilling the piping bag: Once your hand is closed and you can't pipe anymore, stop, push the filling toward the tip if needed, and twist the bag again. Continue piping, refilling the bag as needed.

Steps:

• Beat the butter and sugar together until creamy, then mix in the rest of the ingredients. Add a splash of milk if the mixture looks a bit dry – it should come together as a dough.
• Line three baking sheets, dust lightly with flour, then roll and pat one-third of the dough out to the thickness of a £1 coin on each. Cover and freeze for 15 mins.
• Heat oven to 180C/160C fan/gas 4. Slide the dough off the trays and put a new piece of parchment on each. Trim the edges of the dough to straighten, then cut into rectangles, roughly 6 x 3cm. Lift each one carefully onto the tray, leaving some space between them as they’ll expand. Bourbons usually have a pricked pattern, so use a cocktail stick to do this if you want (not too many or they’ll break up). Put the dough back in the freezer if it gets too soft.
• Bake for 8-10 mins, then leave to cool on the sheet as the biscuits will be soft when they’re hot. Sprinkle over some sugar. Will keep for a week in an airtight container.
• Meanwhile, make the filling. Beat the butter and icing sugar together, then divide the mixture into three. Add the cocoa to one lot, a dot of pink colour to another, and leave the last one plain (add a little more icing sugar if you need to). Spoon each into a piping bag or a sandwich bag with the corner snipped off.
• When the biscuits have cooled completely, pipe the icings onto half of them, then sandwich together with the other halves. Leave to set.