The recipe calls for a vanilla pod which I hadn’t used before, usually going for the cheaper and easier option of vanilla extract. I splashed out a little on this recipe and decided to buy some and they do add a depth of flavour not achieved by its bottled substitute but it isn’t something I’ll be doing every time! If you ever do use them, keep the outside of the pod as you can put it in a jar of sugar to make vanilla flavoured sugar which is what I’m doing with mine.
This recipe requires patience as it takes some time to chill the mixture at various stages throughout the process. As for the decorating well, it took me around 2 hours to achieve these results. I piped round the edges of all the biscuits in the sections of colours I wanted and then diluted the icing a little more and ‘flooded’ the enclosed area with icing, like colouring them in really!
I made 24
biscuits but my cutters were quite large sizes so if you use smaller ones, you
will obviously be able to make more! The recipe advises that the mixture makes
around 30.
Here is the
recipe I used:
200g unsalted
butter, softened
200g caster sugar
1 vanilla pod
1 medium egg,
beaten
400g plain flour
Put the butter
and the sugar into a mixing bowl. Split the vanilla pod in half along its
length and scrape out the seeds into the bowl. Beat with an electric
whisk/mixer until very light and creamy. Gradually add the egg, beating well
after each addition. Sift the flour into the bowl and work in using a very slow
speed
Use your hands to
bring the mixture together and make a soft dough. Divide the dough in half and
form each portion into a thick disc. Wrap in clingfilm and chill until firm -
around 30 minutes
Roll out the
dough, a portion at a time, on a floured work surface to a thickness of 5mm.
Cut out shapes using cutters. Gather up the trimmings and knead gently then
re-roll and cut out more biscuits. Arrange the biscuits slightly apart on a
lined baking tray to allow for spreading then chill for 15 minutes. Preheat the
oven to 180°C
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