June 24, 2012 § Leave a comment
… with lemon curd icing!
2 1/4 cups plain flour
1/2 cup caster sugar
175g room temp butter
2tbsp lemon curd
For the icing:
8tbsp icing sugar
1tbsp lemon curd
Mix all the ingredients together until it looks kind of like damp sand.
Squash it together to form a ball of dough.
Put in a bowl, cover, and refrigerate for about half an hour to firm up.
Turn oven on to 175C, and line a few baking sheets with greaseproof paper.
Take your dough from the fridge, knead gently until pliable.
Roll out onto a lightly floured surface to about 1/4″ thick.
Cut into shapes and place on the prepared baking sheets.
Bake for about 7 minutes – until only just starting to colour. They will still be a bit soft when you take them out of the oven but will firm up as they cool down. Transfer to a wire rack to cool completely.
For the lemon curd icing – mix the icing sugar, lemon curd and milk together carefully until smooth. Add more icing sugar if too runny, and a tiny splash more milk if too thick. Ice the biscuits when they’re fully cooled. Yum!
June 22, 2012 § 1 Comment
Honestly. Why didn’t I realise this before? It’s biscuit dough!!!!
Here’s the recipe I used to make chocolatey biscuits. Messy Boy was fast asleep – exhaustion finally caught up with him from our week away – but I LOVED playing with (and eating hahaha) this playdough.
Chocolate biscuit recipe
2 cups plain flour (about 170g)
1/2 cup caster sugar (about 85g)
3 tbsp cocoa powder
175g butter, room temp
1 tbsp lemon curd
1 tbsp nutella
Chocolate glace icing
6tbsp icing sugar (confectioners’ sugar)
1tbsp cocoa powder
1tbsp cornflour (cornstarch)
a few drops vanilla extract
Sift dry ingredients, add butter, lemon curd and nutella (I was going to add just lemon curd but only had one dollop left hence the nutella) and mix with a wooden spatula (or a food processor) until it looks like sand. Squash it together, and give it a gentle knead to combine.
Wrap in clingfilm or put in a bowl and cover, and put in the fridge for a few minutes. I left mine for over an hour while we prepped our dinner. It needed scooping out of the bowl with an icecream scoop after that but it was very kneadable and with a sprinkling of flour on the table it rolled out very well.
Roll to a thickness of a little less than 1cm and cut out shapes. (It doesn’t mind lots of squishing and squashing, but bear in mind the warmer it gets, from lots of squishing, the stickier it will become. It’s very very edible in its raw state too!!)
Place biscuit shapes on greaseproof paper-lined trays and bake at 175C for 10 minutes. The biscuits will still be soft when you take them out of the oven but they will firm up as they cool.
To make the icing, sift the dry ingredients and add the milk and vanilla. Carefully mix together with a teaspoon until it forms a chocolately gloop. It should be about the right consistency – if it is too thick add a drop more milk (JUST a drop!), if it’s too runny add another tablespoon of icing sugar.
Here’s some of our creations! Boy was awake for this part as we decorated them today but he quickly tired and wanted to eat his instead!! These two are Boy’s decorated biscuits. We had white chocolate mice and jelly beans available to decorate with today, chosen by Boy this morning at the shop.
This is the rest of the biscuits. The small stars I sandwiched together with icing although next time I’ll probably make a buttercream filling. The round ones were balls of dough that I made an indent in before baking to create a kind of nest.
They’re not bad, for a first attempt (in a looong time) at making biscuits! If you have a go at making these, let me know how you get on, right?!