CakeChristmas
CakeChristmas
Large zigzags of spritz evoke the graphic flashes of the manga. Their biscuit grooves remain visible and a chocolatey tip highlights each flash.
Suggestion for presentation

Manga & Chibi / Cookies & cupcakes

Lightning-Bolt Spritz Biscuits

A recipe by CakeChristmas / Updated on 30 October 2026.

Large zigzags of spritz evoke the graphic flashes of the manga. Their biscuit grooves remain visible and a chocolatey tip highlights each flash.

About twenty-four large striated zigzags from 7 to 8 cm / Poached butter paste with fluted sleeve

12Indicative portions
35 minPreparation
28 minBaking
45 minRest & Cooling
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Dessert in this mood

Large zigzags of spritz evoke the graphic flashes of the manga. Their biscuit grooves remain visible and a chocolatey tip highlights each flash. The corresponding shaping and assembly are detailed in the steps.

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Original quantity: 12 servings.

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Preparation

  1. Preheat to 170°C. Whisk the butter until creamy, add icing sugar, white, vanilla and salt. Stir in flour without working long.
  2. Put the dough in a solid piping bag with a 12 mm fluted sleeve. Pipe on two plates large zigzags in the shape of lightning, about 7 to 8 cm long, with three segments that touch at the angles. Aim for about twenty-four pieces using all the dough; the number depends on the piping tip. The segments must remain thick and connected. If the dough resists, leave it for a few minutes at room temperature, without liquid.
  3. Cook 12 to 14 minutes per baking tray, just to golden edges. Cool on a wire rack.
  4. Melt the chocolate in a bain-marie. Dip only the last branch of each cold flash; the other half keeps its golden grooves. Lay flat on baking paper.
  5. Allow to freeze for 30 to 45 minutes in a cool room before storing.

Preserve and Serve

5 days in hermetic box in the cool and dry.

Baking tips for this recipe

  • Work the dough just enough to combine the ingredients after adding flour; avoid prolonged kneading.
  • Respect the temperature of the butter and the indicated rest. If a cutting paste becomes sticky, cool it before shaping.
  • Keep a regular thickness between pieces of the same batch and monitors the edges at the end of cooking. Let cool before garnishing.

Substitutions and variations

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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