Friday - - Food -

Prep time 45 mins Cook­ing time 2 hours 30 mins Makes about 30 bis­cuits 200g flour 200g caster sugar 200g un­salted but­ter, soft­ened 1 egg ½ tsp vanilla ex­tract 4 egg whites 850g ic­ing sugar, sifted Food colour­ing of your choice A lit­tle wa­ter Dec­o­ra­tions of choice Sift the flour into a large bowl and add the caster sugar. Mix to com­bine. Rub the but­ter in us­ing your fin­ger­tips un­til the mix­ture re­sem­bles fine bread­crumbs. Make a well in the cen­tre and add the egg and vanilla ex­tract. Com­bine well un­til the mix­ture forms a ball – do not over­mix or the bis­cuit will shrink. Wrap the dough in cling film and re­frig­er­ate for 20-30 min­utes. Pre­heat the oven to 160°C. Trans­fer the dough to a flat, lightly floured sur­face and press into a disc shape. Cover with a layer of bak­ing pa­per and roll out to a thick­ness of 4mm. Cut out bis­cuits us­ing cookie cut­ters. Trans­fer to a lightly greased bak­ing tray lined with bak­ing pa­per, leav­ing enough space be­tween them. Bake for 18-20 min­utes or un­til just turn­ing a pale golden colour. Re­move from the oven and place bis­cuits on a wire cool­ing rack. Cool com­pletely be­fore ic­ing, or the ic­ing will melt. Place the egg whites in a clean bowl and, us­ing an elec­tric beater, whisk un­til foamy. Add a few ta­ble­spoons of ic­ing sugar and beat to com­bine. Grad­u­ally add re­main­ing sugar and beat un­til the ic­ing is thick, white and the con­sis­tency of tooth­paste. Add food colour­ing and mix well. Spoon into a pip­ing bag fit­ted with a num­ber one or two noz­zle (cover any re­main­ing ic­ing with cling film). Pipe a bor­der of ic­ing around each bis­cuit and al­low it to dry. Make sure there are no gaps or the iced filling will over­flow. Then squeeze the re­main­ing ic­ing back into the bowl and grad­u­ally add a lit­tle wa­ter un­til it is just of pour­ing con­sis­tency. Fill a pip­ing bag and pipe in­side the bor­ders. Dec­o­rate and al­low to dry com­pletely be­fore serv­ing.

Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.