recent

Birthday biscuits

Birthday biscuits


Ingredients
250g plain white flour
85g golden caster sugar
175g unsalted butter, at room temperature, cubed
2 tbsp lemon curd
250g white icing sugar
1 tbsp strawberry conserve (we used St Dalfour)

Method

1 - Heat oven to 180C/fan 160C/gas 4. Put the flour, sugar and butter into a food processor. Whizz until the mixture forms crumbs, then pulse a little more until it forms a ball.

2 - Spread a large sheet of baking parchment over the work surface and turn the dough onto it. Dust with a little flour, then roll out to about the thickness of two £1 coins. Stamp out 24 rounds using a 5cm round fluted cutter, then cut out the middles with the end of a piping nozzle. Carefully peel the rest of the mixture away from the stamped shapes. Lift onto baking sheets and bake for 10 mins until pale golden. Cool on a wire rack.

3 - Put the lemon curd into a bowl with 2 tbsp boiling water and mix until smooth. Sieve in 175g of the icing sugar; stir together to make a smooth icing. Put the strawberry fruit spread in another bowl and add 2 tsp boiling water, mix, then sieve in the remaining icing sugar.

4 - Spoon the lemon icing over the biscuits, then drizzle or pipe over the pinky icing. Leave to set for at least 20 mins. Will keep for up to 2 days in an airtight tin, longer if left un-iced.
Birthday biscuits Reviewed by Unknown on 2/29/2020 Rating: 5
All Rights Reserved by Creative DIY © 2014 - 2015

Formulaire de contact

Nom

E-mail *

Message *

Fourni par Blogger.