Preheat the oven to 175 degrees, stir the softened butter with the sugar and vanilla sugar until creamy. Add the eggs, ginger powder and orange zest and stir in, now fold in the flour spoon by spoon.
Pour the batter into a piping bag and pipe the mussels onto a parchment-lined baking sheet. This should be about 6 cm. be long, pointed shells at one end.
Bake in the oven for about 15 minutes until golden, leave to cool on a wire rack.
Melt the chocolate icing in a water bath, dip the biscuits halfway in and let them dry.
Ingredients
Print Recipe
Pin Recipe