LAVEN­DER AND EARL GREY KISSES

YOU (South Africa) - - LIFESTYLE - 1 Put the teabags in a mug and add the boil­ing wa­ter. Set aside to steep. 2 Put the but­ter and ic­ing sugar in the bowl of a food pro­ces­sor and mix un­til creamy. Sift the cake flour, corn­flour and bak­ing pow­der over the but­ter mix­ture and stir with a woode

The gen­tle flavours of laven­der and Earl Grey tea make these bis­cuits ex­tra spe­cial.

MAKES 20-24 BIS­CUIT SAND­WICHES PREPA­RA­TION: 30 MIN CHILL­ING: 30 MIN BAK­ING: 12-15 MIN

3 Earl Grey teabags 60ml (¼c) boil­ing wa­ter 250g soft but­ter 125ml (½c) ic­ing sugar 560ml (2¼c) cake flour 125ml (½c) corn­flour 10ml (2t) bak­ing pow­der 5ml (1t) vanilla essence IC­ING 500ml (2c) ic­ing sugar 60ml (¼c) soft but­ter 5ml (1t) lemon juice 15ml (1T) dried laven­der, chopped a few drops of pur­ple food colour­ing 4 Pre­heat the oven to 160°C. Line two large bak­ing sheets with bak­ing pa­per. 5 Roll the dough into wal­nut-size balls and ar­range on the pre­pared bak­ing sheets. Use a fork to flat­ten the bis­cuits and bake for 12-15 min­utes or un­til golden brown. 6 Trans­fer to wire racks

and cool com­pletely. 7 Ic­ing Beat the ic­ing sugar and but­ter to­gether. Add the lemon juice, re­main­ing tea, laven­der and food colour­ing. Beat un­til well mixed. 8 Spread ic­ing on half the bis­cuits and top with the re­main­ing bis­cuits. Store in an air­tight con­tainer.

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