Hi all,
Hope you all
had a good Easter and got lots of delicious chocolate! I’m still trying to get
through my pile of eggs, which shouldn't be too difficult! :)
Recently I
have been in the habit of baking and especially with all the chocolate I have,
I thought I could include it within my baking.
For the Biscuit:
75g
butter, softened
50g caster sugar
1 tsp vanilla extract
25g cornflour
125g plain flour
For the Icing
125g royal icing sugar
50 Cadbury Mini Eggs
Method:
Step one- Preheat the oven to 190ºC and prepare two baking trays
with baking paper.
Step
two- Mix the butter, sugar and vanilla together till fluffy (the longer the
better for a lighter biscuit!). Then sift the cornflour and plain flour and mix
together to form a dough.
Tip-
You can add water to the dough if it becomes too crumbly, I added 2-3 tsp and
then formed the dough with my hands.
Step
3- Wrap dough in clingfilm and put in the fridge for 20 minutes (this helps the
dough remain its shape but remain soft)
Step
4- Roll the dough to a thickness of 5mm and use a 2.5cm cutter to cut the shape
of the biscuit. (I just found a small cutter, or you can use a piping nozzle,
anything small!). Place on trays and bake for 8-10 minutes. I baked for 10
minutes but watch them, so they don’t brown too quickly!
Step
5- Leave to completely cool and prepare the icing, mix royal icing with 3 tbsp
cold water and whisk until stiff peaks, (I had to use more water as mine was
becoming too dry, if too wet add more icing sugar).
Step
6- Using a piping bag, pipe a swirl or star onto the biscuit, then get
decorating! I decided to use sprinkles, stars and some left over mini eggs from
Easter!
YUM!
I
saw these online and just had to try them! The recipe is from Waitrose- ‘Martha
Collison’s Easter Iced Gems’, such a good recipe for something easy and so
tasty, give them a go!
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