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This week I decided to make some simple, quick biscuits but with a slight variation. The biscuit recipe itself is really easy to understand and can be done in under 40 minutes, it’s a great one if you’re lacking time or just want to make some fresh biscuits for that afternoon tea break.

When I started making these biscuits my intention was to make round shaped biscuits with different coloured icing however, after rolling out my dough I found a cutter in the drawer that I usually use with gingerbread men and decided to use that one instead. Besides, if you’re not a massive fan of gingerbread biscuits then these are a sweet alternative.

After finishing the icing on these little biscuits I realised that they had turned out looking a lot like miniature footballers, not what I had intended, but still a pretty good outcome.

So if you fancy making some miniature footballer biscuits, or just some regular iced biscuits have a go at this recipe:

Cover 2 large baking trays with baking parchment and pre heat the oven to 180°C, Gas mark 4.

In a large bowl beat together 100g unsalted butter and 100g light brown muscovado sugar until smooth. Add 1 lightly beaten egg, 1tsp of vanilla extract and 275g plain flour and mix together.

Bring the mixture together and turn out onto a lightly floured surface, knead lightly before rolling out the dough until it is approximately 5mm thick. Take your cookie cutters, which in my case were gingerbread men shaped, and cut out as many shapes as you can from the dough, don’t be afraid to re-gather and roll out again if you have lots of dough left over. Transfer these to the pre-prepared baking sheets and place in the oven for 10-12 minutes, or until a pale golden colour.

In a bowl, mix together 250g icing sugar with approximately 3 tablespoons of cold water to give you a smooth but fairly thick icing. Add a small drop of any colouring you may wish to add and mix this into the icing. Transfer the mixture into a piping bag prepared with a small plain nozzle.

Carefully pipe an outline around the edge of all the shapes, try and keep this as close to the edge as possible. Leave to dry for around 2 minutes before filling in the centre of the shapes with the remaining icing. Do the same for any other coloured icing you may have until you are happy with the outcome.

Don’t panic if you make any mistakes with the icing, just let it dry for about 3 minutes and then use a knife to lightly scrape the icing from the surface.

See, pretty simple really and you can be as creative as you like in icing them. In all honestly they taste sweet enough if you just fancy them plain with a cup of tea!

Afternoon Biscuit Treats  - Posted on 21st February 2016 -